Rizine Balls with Tuna

Preparation steps

• Pour two cups of water into the bowl and add two cups of sushi rice, bring to a boil. After it boils, turn down the temperature and continue to cook gently for about 12 minutes. When the rice has absorbed all the water, turn off the heat and pour the spice for sushi, if you do not have the spice you can combine the rice vinegar, a little sugar and a little salt (60:60:10 ratio). Mix the rice lightly and leave the half-covered tray aside, let it stand for about 10 minutes. Transfer the rice to a bowl, stirring lightly with a metal spoon a few times to cool completely.
• In another bowl, prepare the filling: chop the spring (green) onion, strain the oil from the jar / can of tuna, add the sesame oil, soy sauce and grated ginger. Chop the tuna with a fork while mixing, but don't overdo it.
• When the rice has cooled down a bit, wet your hands a little and take about 1 tablespoon of rice, form a small disc (on the palm of your hand), put 1 teaspoon of filling in it and form a ball / ball or ball. This actually goes really fast because sushi rice is very appreciative of work, and if your hands are finely moist it doesn’t stick and easily forms into balls, rollers, etc.
• Arrange the balls in a tray previously lined with baking paper. So play until you have used up all the material. Toast the black sesame a little and dip the rice balls in it, half or as you like :) Put the rice balls in the fridge for at least 20 minutes.
• In small bowls, prepare soy sauce, wasabi mayonnaise, add a little more spring onion - it goes well with the balls :) Prepare Wasabi Mayo Dip - Put mayonnaise, wasabi paste and lemon juice in a bowl - mix well, it will thicken when standing.
• Serve and have a good taste :)