Products used in this recipe
Tuna Furikake Rice Balls
Yield: 16 Servings (3 balls each)
Yield: 16 Servings (3 balls each)
Roll up sticky rice and savory tuna into tasty, shareable little bites—and you've got an easy, handheld lunch that will help students power right through their day.
Preparation Instructions:
Step 1
In a medium bowl whisk together mayonnaise, sesame oil, and sugar until smooth. Add the tuna and mix gently until combined.
Step 2
Prepare rice according to package instructions.
Step 3
In a small bowl, combine rice vinegar and sugar. Warm gently until sugar dissolves. Pour the vinegar mixture over the hot rice and stir lightly to coat. Cover and allow rice to cool slightly (still warm), then fold in furikake.
Step 4
Gently fold the rice mixture together with the tuna mixture until evenly incorporated. Use a #16 scoop (1/4 cup) to portion the mixture, use gloved hands to shape each portion into a round ball. Cover and refrigerate the formed rice balls for 30 minutes to an hour prior to serving.
Step 5
To serve, place 3 rice balls in serving dish.
Meal Components
½ cup of rice and 2 oz. tuna, contributing 1 oz. grain equivalent and 2 oz. meat/meat alternate.
* Recipe created by Chef Bettina Applewhite, MS, RDN, LDN, SNS
