Rate This Recipe:
Creamy Tuna Grilled Rice Balls by Frank B Shaner
Frankie B. is of Chinese, Hawaiian, Portuguese, Pennsylvania Dutch, German, Scottish, and Irish ancestry. His great grandfather was a cabinet maker who arrived in the Hawaiian islands in the late 19th century. Known for his many years as a performer, comic, host, and radio personality, Frank B. Shaner has attained as much notoriety for his original works in oil, acrylic, wax and still photography. His paintings and photographs have found their way into the collections of fellow artists and celebrities in Hawaii and around the world. Frank shares recipes that take him right back to his childhood.
Ingredients
- 2 c cooked rice
- 1 can Tuna in water drained
- 1/2 Tbsp Sesame oil
- 3 Tbsp Japanese mayo (see note below)*
- 1/2 Tbsp Soy sauce
- 2 Tbsp Furikake
- 1 tsp. Korean chili paste
- 6-8 Nori sheets (seaweed)
Instructions
- Mix tuna, mayonaise, soy sauce, pepper and chili paste in a bowl.
- Mix rice, furikake and sesame oil in a separate bowl.
- Put 2T Rice mixture in mold.
- Add tuna mixture on top, put more rice mixture on top of that.
- Put mold top on and press down, remove.
- Drizle oil in pan and wipe off excess.
- Turn heat to medium and add rice ball.
- Heat 1-2 minutes each side.
- Dont Burn it.
- Remove and wrap in nori sheet
Notes
*If no Japanese mayonaise, mix mayonaise with wasabi and soy sauce.
Nutrition
Calories: 1005kcalCarbohydrates: 112gProtein: 46gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 23gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 79mgSodium: 1160mgPotassium: 882mgFiber: 14gSugar: 2gVitamin A: 1417IUVitamin B1: 0.2mgVitamin B5: 2mgVitamin C: 7mgCalcium: 551mgIron: 15mg
Tried this recipe?Let us know how it was!