DIY tuna rice balls

1

Wash the white rice, put it in an electric rice cooker, add appropriate amount of water to boil until rice, stir up with chopsticks, spread to cool, and set aside

2

Chop the onions and dice the Japanese cucumbers, and place them in a large bowl.

3

Open the canned tuna fish, remove the fish meat, without fish juice, put it into a large bowl, and mash the fish meat with a spoon.

4

Add 1 tablespoon of salad dressing and stir well to make tuna filling. Set aside.

5

Pinch in appropriate amount of white rice in the palm of your hand, gently flatten it, and scoop in appropriate amount of tuna filling into the white rice.

6

Close the white rice with your hands, press tight at the opening, gently press it into a ball, place it on a plate, and sprinkle with cooked white sesame seeds. Serve.

1. Before pinching the rice balls, you should wear disposable gloves so that the rice grains will not stick to your hands; when pinching the rice balls, you should not use too much force. Use your dexterity to gently press the rice balls into a ball that will not spread out. 2. Use sushi rice, that is, Japanese pearl rice, to make Japanese rice balls. Sushi rice cannot be purchased, so other white rice can be used instead. It is recommended to replace it with sticky oily rice. 3. To make the cooked rice slightly sweet, add a little salt to highlight the sweet taste of the rice. 4. Tuna fillings should not have too much water, salad dressing should not be too much, and canned juice should not be poured in, otherwise the rice balls will be loose and unshaped. 5. Tuna, also known as tuna, has soft and delicious meat quality, high protein content, but very low fat content. It is commonly known as sea chicken.