Spicy Tuna & Nori Rice Balls

Ingredients

• 2 cupsCooked short-grain rice
• 5 ozCanned tuna in water, drained
• 3 tbspMayonnaise
• 1 tspSriracha or chili garlic sauce
• 1 tspSoy sauce
• 0.5 tspToasted sesame oil
• 2 tbspScallions, thinly sliced
• 0.3 tspSalt
• 2 sheetsNori sheets, cut into strips or small rectangles

Instructions

1. 1

   In a medium bowl, combine the drained tuna, mayonnaise, sriracha, soy sauce, and sesame oil. Mix well until all ingredients are thoroughly incorporated. Stir in the sliced scallions.

   ⏱ 3 min
2. 2

   In a separate bowl, gently mix the warm cooked rice with the salt. Ensure the salt is evenly distributed without mashing the rice.

   ⏱ 2 min
3. 3

   Moisten your hands lightly with water to prevent sticking. Take about half a cup of seasoned rice and gently form it into a flattened disk in your palm.

   ⏱ 3 min
4. 4

   Place about a tablespoon of the spicy tuna mixture into the center of the rice disk. Carefully cup your hands and bring the edges of the rice up and over the tuna filling, sealing it completely. Gently shape the rice into a triangle, sphere, or oval, pressing firmly but not too tightly.

   ⏱ 5 min
5. 5

   Repeat with the remaining rice and tuna mixture to make a total of 8 rice balls. Wrap each rice ball with a strip or small rectangle of nori seaweed, pressing it gently to adhere.

   ⏱ 2 min
6. 6

   Serve immediately or store in an airtight container in the refrigerator for a quick snack or lunch.