This is my new favourite lunchtime thing and I hope you get the chance to try it out.
Makes 2 large sushi balls - enough for one for lunch
1/2 cup sushi rice
small can of tuna
mayonnaise
sushi rice seasoning
sesame seeds (optional)
2 of those crunchy seaweed snack sheets (optional)
1 Some time in the morning, cook your sushi rice in the rice cooker. When it is done, season generously with sushi rice seasoning, (you can get this from Ocado), sprinkle in the sesame seeds and crushed seaweed sheets, mix gently and leave to reach room temperature. This will take about two hours.
2 In a separate bowl mash the tuna with some soy sauce and mayonnaise. You can add some finely diced cucumber and red pepper too, if you like.
3 To assemble, wet your hands - otherwise the sushi rice will stick to your skin like a MF - and put a generous blob of rice in a clean palm. Onto this spoon a smaller blob of tuna. On top of that place another serving of rice and then mould with both hands into a ball. The sushi balls ought to be big enough to be eaten in about five bites
That sounds so delicious, thank you. My children are also obsessed with sushi rice, and mayo, they would love this. Also recommend Bee Wilson's donburi bowls from her amazing book The Secret of Cooking.
You have reminded me that I used to live off deconstructed brown rice salmon sushi to force myself to consume protein. Cold brown rice, salmon fillets, ginger, chilli, wrapped in a sushi sheet.