Bento balls recipe
Perfect for lunchboxes, these Japanese rice balls are stuffed with corn, cream, avocado and mayonnaise.
• 2 cups sushi rice
• 1/3 cup sushi seasoning
• 425g can tuna in brine, drained
• 125g can creamed corn
• 2 tbsp Japanese mayonnaise, plus extra to serve
• 1 avocado, peeled and seed removed
• 1/3 cup sesame seeds, toasted
• Salad leaves, to serve
• Edamame, to serve
• Soy sauce, to serve
Place rice in a sieve and rinse under cold running water until water runs clear.
Set aside to drain well.
Place rice and 3 cups of water in a rice cooker and set to cook (see note).
Stand, covered, for 10 minutes.
Transfer rice to a large glass or ceramic bowl.
Using a spatula, break up any lumps.
Gently fold through sushi seasoning , lifting and turning until rice has cooled.
Cover with a damp tea towel.