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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's version features tuna and a touch of wasabi. Ingredients:
2 cups sushi rice, rinsed and drained |
2 cups water |
1 can (5 ounces) light water-packed tuna, drained and flaked |
2 tablespoons reduced-sodium soy sauce |
1/2 teaspoon prepared wasabi |
Directions:
1. In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
2. In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately. Yield: 8 appetizers.
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