Japanese Sesame Balls with Sirena Tuna and Wasabi Mayonnaise Dip
Fun to make and a staple of Japanese lunchboxes, these sesame balls can make a quick and easy, on-the-go snack.
- Prep:40 Min
- Cook:15 Min
- Yields:24 Servings
Tuna and Seasame Balles
Wasabi Mayonnaise Dip
- Place rice and 2 cups water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer gently for 12-14 minutes or until water has absorbed and rice is just tender. Remove from heat. Stand, partially covered, for 10 minutes. Transfer rice to a large glass bowl. Drizzle with seasoning. Using a large metal spoon, lift and stir rice occasionally, for 10 to 12 minutes or until rice has cooled.
- Meanwhile, make Wasabi Mayonnaise Dip. Whisk mayonnaise, wasabi paste and lemon juice together until well combined. Season with salt and pepper. Refrigerate until required. Note: The mayonnaise will thicken on standing
- Place tuna, onion, ginger, soy sauce and sesame oil in a bowl. Mix well to combine and break up tuna into smaller pieces.
- Using wet hands, shape 1 rounded tbsp rice mixture into a small disc. Spoon 1 tsp tuna mixture into the centre of disc. Fold up sides and top with a little extra rice mixture to enclose filling. Shape into a ball. Place on a baking paper-lined tray. Repeat with remaining rice and tuna mixtures (Make sure you keep your hands wet when shaping each ball to prevent the rice from sticking).
- Dip one half of each ball into black sesame seeds. Refrigerate for 20 minutes or until just firm. Sprinkle with green onion and toasted sesame seeds. Serve with mayonnaise dip and soy sauce.