5-8 (10 small balls)
Cecilia Hough shows you how to make tasty Japanese rice balls filled with tuna that pack a punch and are delicious enough for the kids to devour.
Prepare Japanese rice in a rice cooker.
Dissolve salt in vinegar and mix half into cooked rice, rice should be hot and fresh out of the rice cooker.
Add in the second half of the vinegar. Mix well and set aside.
Prepare the Tuna filling by combining mayonnaise, sweet chili sauce and gherkins. Mix well.
Wet hands and a plastic with water to prevent rice from sticking.
Place 1 scoop of rice onto the plastic and some filling in the center of the rice.
Make a ball by bringing plastic corners together and squeeze into a ball.
Top off with some Japanese seaweed. You may cut seaweed into shapes for visual effect.