*Yields about 8 rice balls
- 4 cups short grain rice
- 5 3/4 cups water
- 2 cans tuna
- 4 tbsp soy sauce OR mayo
- 2 tbsp chopped green onion
- Dried salted seaweed - available at most grocery stores in the snack section
- Optional: Furikake (seaweed seasoning)
- Wash rice in cold water, rinsing then dumping water three to four times. Then, leave rice to soak for 15-30 minutes, just covered by fresh water.
- Dump out water and place rice in a heavy saucepan, then add the 5 3/4 cups new water. Cover and bring to a vigorous boil, then reduce heat to low and simmer until all water is absorbed, approx., 12-13 minutes.
- Turn off heat and let sit for 10-15 minutes in the pan to cool.
- Cut seaweed into two inch strips.
- Open a can of tuna and drain, then place in a mixing bowl. Add soy sauce or mayo, and chopped green onion.
- Prepare a small bowl with lukewarm water and a teaspoon of salt.
- Fluff rice with a spoon or spatula.
- Wet hands with salted water to prevent rice from sticking. Pick up about 1/2 cup rice in your palm and make an indentation. Place about a teaspoon of tuna mix in the center and fold rice around it, molding to triangle shape.
- Place strip of seaweed around one side of the triangle, with ends sticking up toward the center. (see photo)
- Place on plate and enjoy!
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