Spicy Tuna Crispy Rice Balls

Girl dinner just got an upgrade with this seafood inspired tapas board! It’s filled with fresh seasonal produce, these spicy tuna crispy rice balls that are the most delicious high protein snackie, plus more wild canned fish because we are in our gut healing and glowing from the inside-out era!

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Ingredients you’ll need:

• 2 cups Cooked Sushi Rice, completely cooled
• 2 cans Wild Planet Foods Wild Albacore Tuna, drained
• 1/3 cup Plain Greek Yogurt, or mayo
• 2-3 tbsp. Sriracha, or to taste
• 1 tbsp. Soy Sauce
• Salt & Black Pepper, to taste
• 1/3 cup All Purpose Flour
• Black Sesame Seeds, for garnishing
• Jalapeno Slices, for garnishing
• Neutral Frying Oil

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How to Make Spicy Tuna Crispy Rice Balls:

1. Once the sushi rice has been cooked, spread out in a rimmed baking pan to cool in the fridge at least 1 hour or in the freezer 30 minutes, until cold.
2. Heat up the neutral frying oil in a skillet over medium high heat until the oil is glistening or reaches 375F, about 8 minutes.
3. Using 2 tablespoons chilled sushi rice per serving, roll the rice into a ball-like shape in the palm of your hands. It is best to run your hands under cold water prior to prevent the rice from sticking to you.
4. Roll the rice balls in the flour, then work in small batches of 5-6 rice balls at a time to fry until golden and crispy on all sides, about 4-6 minutes.
5. Remove the crispy rice balls with a slotted spoon or tongs to place on a paper towel line plate.
6. To make the spicy tuna, combine the drained canned tuna, yogurt or mayo, soy sauce, and sriracha. Use a fork to mix all together until well combined and tuna is broken down. Season with salt and black pepper to taste.
7. Use your index finger or thumb to gently press down into the center of each rice ball to create an indent. Spoon the spicy tuna in the centers and on top.
8. Garnish with the black sesame seeds and jalapeno slices to enjoy warm!

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TIPS to Making Crispy Rice Balls:

• Make sure the rice is completely chilled. I recommend spreading out the cooked rice on a rimmed baking pan, then cover with saran wrap to chill in the fridge at least1 hour or in the freezer 30 minutes.
• Roll the chilled sushi rice in the palm of your hands but run your hands through cold water first. You want your hands to be wet or the rice will stick!
• Roll the rice balls through flour then gently shake to remove any excess. This will help them to keep their shape when frying, speed up the frying process, and be extra crispy without getting to that burnt crunchy point.

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What to Serve on a Seafood-Inspired Tapas Board:

• Sliced Cucumbers (sprinkled with a little salt)
• Salami and/or Prosciutto
• Gherkins (baby pickles) or Regular Pickles
• Fresh Fruit, such as blackberries, figs, & peaches
• Wild Planet Canned Seafood
• Aged White Cheddar, or cheese of choice
• Crackers
• Olives

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Cook with me!

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