Sushi Balls with Tuna and Serrano Soy Sauce

Ingredients

• 1 cup Uncooked sushi rice (Rinsed until the water runs almost clear)
• 1.25 cup Water (For cooking the rice)
• 1 can Tuna in water, drained (Approximately 140 g drained)
• 2 tbsp Mayonnaise (For mixing with the tuna)
• 1 tbsp Soy sauce (The creator specifically mentions serrano soy sauce; regular soy sauce with chopped serrano chile may be used)
• 1 Serrano chile (Finely chopped; optional if the soy sauce is already serrano-flavored)
• 2 tbsp Furikake (For seasoning the rice and coating the balls; the creator used Satoru MX furikake)
• 1 tsp Sesame oil (The creator mentions Campovivo sesame oil)
• Salt (To taste; the soy sauce and furikake already provide salt)
• 0.5 cup Cucumber (Diced into small cubes; optional, depending on what is available)
• 0.5 piece Avocado (Diced into small cubes; optional)

Steps

1. 1

   Rinse the sushi rice under cold running water, gently moving it with your fingers, until the water runs almost clear. Drain it well.

2. 2

   Place the rice and water in a pot. Cover, bring to a boil over medium-high heat, and once boiling, reduce the heat to low. Cook covered for 15 to 18 minutes, until the water has been absorbed and the grains are tender.

3. 3

   Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Then transfer it to a large bowl and let it cool until lukewarm; it should retain enough moisture to be compacted.

4. 4

   While the rice rests, drain the tuna very well and flake it in a bowl. Add the mayonnaise and 1 teaspoon of soy sauce. Add the serrano chile if you are not using serrano soy sauce, and mix until you have a creamy filling. Taste and adjust the salt only if needed.

5. 5

   Add the sesame oil, 1 tablespoon of furikake, and the remaining soy sauce to the rice. Mix with a spatula or clean hands until the seasonings are evenly distributed without crushing the grains too much.

6. 6

   If using, add the diced cucumber and avocado to the rice. Mix carefully so the avocado does not turn into a purée.

7. 7

   Lightly moisten your hands with water. Take a portion of rice, approximately ½ cup, and flatten it in your palm. Place 1 to 2 tablespoons of the tuna filling in the center.

8. 8

   Close the rice around the tuna and gently press with both hands to form a compact ball. If the rice sticks, moisten your hands again; avoid adding too much water so the mixture does not fall apart.

9. 9

   Repeat the process with the remaining rice and tuna. Form approximately four medium-sized balls and place them on a plate.

10. 10

    Sprinkle the remaining furikake over the balls and serve immediately, on their own or with a little more serrano soy sauce for dipping.

Notes

The post does not include a complete recipe with quantities; the quantities and some additional ingredients are an approximate reconstruction based on the transcript, which mentions tuna, furikake, mayonnaise, serrano soy sauce, and sesame oil. You can vary the filling with whatever ingredients you have available. Keep the balls refrigerated and consume them the same day, especially because of the tuna, mayonnaise, and avocado.

Nutrition per serving

• food
• lunch
• snack
• Korean-inspired
• sushi
• budget-friendly
• no rolling
• tuna