It’s sushi from your pantry! Canned tuna and easy-to-shape balls take the hassle out of homemade sushi. 

Spicy tuna sushi balls

Makes 12-14 

Ingredients

For the rice  

1 cup (225g) short-grain sushi rice 
1 ½ cup water 
¼ cup rice vinegar 
2-3 Tbsp mirin or rice wine 
2 Tbsp sugar 
½ tsp fine salt  

For the filling  

1 can (170g) tuna in brine, drained 
2 spring onions, very finely chopped 
1 Tbsp sriracha + extra for serving 
2 Tbsp mayonnaise + extra for serving 
3-4 Tbsp black and white sesame seeds 
½ sheet nori, shredded or cut into triangles (optional) 
1 avocado, thinly sliced (optional)  

Method

1. Rinse rice in a sieve under cold running water until it runs clear. 
2. Soak rice in a pot of cold water for 30 minutes. 
3. Meanwhile, heat vinegar, mirin or rice wine, sugar and salt over medium-high heat. Stir to dissolve sugar, then simmer until reduced by a third. Set aside to cool. 
4. Bring rice and water to the boil in a covered pot, then turn down to a mild simmer for 15 minutes. (Do not lift lid or steam will escape.) 
5. Place rice in a mixing bowl and pour over cooled vinegar mixture. 
6. Stir with a metal spoon, using a cutting motion to separate grains. Refrigerate for about 30 minutes to cool completely. 
7. Combine filling ingredients and mix well. 
8. Place ¼ cup of cooled rice on a sheet of clingfilm and flatten into an 8cm disc. 
9. Place 1 Tbsp of filling in the centre. Fold the clingfilm edges into a bunch, wrapping tightly to create a sushi rice ball. Unwrap ball and place on a serving plate. Repeat with the remaining rice and filling.  
10. Sprinkle balls with sesame seeds. Top with nori and/or top with avo slices. 

By: Chad January
Photographs: Zhann Solomons
Recipes and sytling: Liezl Vermeulen