Bento balls recipe


Bento balls recipe

Perfect for lunchboxes, these Japanese rice balls are stuffed with corn, cream, avocado and mayonnaise.

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• 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

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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).

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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.


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