Cheesy Tuna Rice Balls
Here’s a creative way to turn your leftover rice into cheesy and yummy snackable rice balls.
30 mins
Instructions
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In a bowl, mix tuna, mayo, soy sauce, sesame oil, sugar, pepper, and green onions. Set aside.
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Wet hands and scoop about 1 dl rice into your hand. Flatten into your palm.
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Spoon in a heaping tablespoon of tuna filling, then fold the rice around it and shape into a thick disc. Compact firmly and set aside.
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Mix soy sauce, mirin, sesame oil, and water. Lightly brush on the bottom and sides of each rice ball.
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Heat a lightly oiled non-stick pan over medium heat. Sear the rice balls on the brushed side until crisp and golden.
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Flip to lightly warm the other side. Top each rice ball with Emborg Perfect Slices for Sandwich.
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Transfer to an oven-safe tray and broil for 3-5 minutes until the cheese is melty and golden brown.
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Garnish with furikake. Serve and enjoy!
Day-old cooked rice works best for this recipe to give that extra crispy finish
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