Crispy Rice Balls with Spicy Tuna

Cook the sushi rice according to the package instructions.

Mix the rice wine vinegar, sugar and salt together.

Once the rice is cooked, gently mix the rice wine vinegar mixture into the rice using a spatula and set aside.

Prepare two baking trays; line one with baking paper and another with a paper towel. Before rolling the sushi rice into balls, fill a bowl with cold water to dip your hands into to prevent the rice from sticking to your hands.

Start rolling the rice into ping-pong-sized balls, dipping your hands into the bowl with water after each ball and setting it aside on the tray lined with wax paper. Roll them together so they are firm and won’t break apart. Once done, set aside

Heat the oil in a pot or fryer to 90℃-110℃

Prepare the spicy tuna mayo by combining the tuna, mayonnaise, sriracha sauce, spring onion, chopped jalapeño, salt and pepper. Once combined, set aside in the fridge.

Start frying the sushi balls in the oil until golden brown, and set aside on the tray lined with a paper towel. If desired, lightly roll each ball in sesame seeds before frying.

Allow the sushi balls to cool slightly before filling them with the tuna mayo.

To fill the sushi balls with the spicy tuna mayo, carefully make a dent into the sushi balls using your thumb, then make the hole bigger by pressing deeper into the sushi ball using your index finger.

Fill the fried sushi ball with the spicy tuna mixture using a teaspoon, or fill a piping bag with the tuna mixture and pipe it into the sushi ball. Garnish with sliced jalapenos or sliced spring onion.

Fill the fried sushi ball with the spicy tuna mixture using a teaspoon, or fill a piping bag
with the tuna mixture and pipe it into the sushi ball. Garnish with sliced jalapenos or
sliced spring onion.