Ingredients
- 200 grams (1 cup) cooked sushi rice (or white rice)
- 100 grams (3.5 oz) canned tuna fish (in water)
- 1 tbsp low fat mayo
- salt or soy sauce (to taste)
- sesame seeds
Instructions
In a bowl combine cooked rice (best if cold) with tuna fish, low fat mayo and salt or soy sauce to taste. Using a fork, stir all ingredients together.
Using your hands, press the rice mixture to form 6 tuna mayo rice balls.
In a separate shallow bowl add sesame seeds, then roll each rice ball into the seeds. Transfer to a plate and serve directly or carefully seal and keep rice balls refrigerated for a maximum of 2 days.