Spicy tuna sushi balls

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

Rinse rice in a sieve under cold running water until it runs clear.
Soak rice in a pot of cold water for 30 minutes.
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.
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.)
Place rice in a mixing bowl and pour over cooled vinegar mixture.
Stir with a metal spoon, using a cutting motion to separate grains. Refrigerate for about 30 minutes to cool completely.
Combine filling ingredients and mix well.
Place ¼ cup of cooled rice on a sheet of clingfilm and flatten into an 8cm disc.
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.
Sprinkle balls with sesame seeds. Top with nori and/or top with avo slices.