Ingredients

• 125g Sushi Rice
• 100g canned tuna fish (in water)
• 1 tbsp Original Mayo
• Salt or Sushi Soy Sauce (to taste)
• White and Black Sesame Seeds

Instructions

1. If it hasn’t already, allow your leftover Sushi Rice to cool before beginning. (If cooking Sushi Rice from scratch, follow the instructions on the box).
2. In a bowl combine cooked Sushi Rice with tuna fish, Original Mayo, and salt or Sushi Soy Sauce to taste. Using a fork, stir all ingredients together.
3. Using your hands, press the rice mixture to form your tuna rice balls.
4. In a separate shallow bowl add White and Black Sesame Seeds together, then roll each rice ball into the seeds. Transfer to a plate and serve immediately, or carefully seal and keep rice balls refrigerated for a maximum of 2 days.