Ingredients
Equipment
Method
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
- In another bowl, mix the drained tuna, mayonnaise, soy sauce, and green onions until well combined.
- Wet your hands to prevent sticking, then take a small amount of rice and flatten it in your palm. Place a spoonful of the tuna mixture in the center, then enclose it with rice, forming a ball. Roll the ball in panko breadcrumbs to coat evenly.
- Heat about 1 inch of vegetable oil in a frying pan over medium heat to 350°F (175°C). Carefully add the rice balls and fry until golden brown, about 2-3 minutes on each side. Drain on paper towels.
Notes
Chef's Tips:
• For best results, use short-grain sushi rice as it sticks together well.
• Avoid overmixing the tuna filling to maintain a good texture.
• Serve with a side of soy sauce or a spicy mayo dip for added flavor.
Food Safety:
• Ensure the tuna is fully cooked to an internal temperature of 145°F (63°C) to kill any harmful bacteria.
• Store leftovers in an airtight container in the refrigerator and consume within 3 days.