Ingredients – sushi balls
- 250g cooked white, brown or sushi rice
- 2 tablespoons Japanese rice wine vinegar
- ½ teaspoon wasabi paste
- ¼ cup reduced fat mayonnaise
- 185g tin tuna in springwater, drained
- 1½ nori sheets, crushed into small flakes
- 2 tablespoons sesame seeds
Ingredients – dipping sauce
- 2 teaspoons sweet chilli sauce
- 1 tablespoon Japanese rice wine vinegar
- 1 teaspoon salt reduced soy sauce
- 1 tablesppon canola
Method
- Heat rice according to instructions on packet, pour rice wine vinegar over rice, leave to cool and absorb vinegar
- Combine wasabi and mayonnaise in a medium-sized bowl, mix well. Add tuna, crushed nori and rice, combine well
- With wet hands, roll tablespoons of mixture into small balls, roll balls lightly in sesame seeds
- To make dipping sauce, combine ingredients in a small jar and shake well to combine.
- Serve balls with a salad and small container of dipping sauce.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 276kJ | 750kJ |
| Protin | 3.8g | 10.8g |
| Total fat | 2.0g | 5.6g |
| Saturated fat | 0.3g | 0.9g |
| Carbohydrate | 7.8g | 21.7g |
| Sugars | 2.0g | 5.8g |
| Dietary Fibre | 0.3g | 0.9g |
| Sodium | 96.2mg | 268.9mg |
