This is one of those recipes I’ve made on repeat since my kids were tiny. I always keep a batch in the fridge or freezer because they’re just too handy not to.
They freeze beautifully and are perfect for lunchboxes. Pop them in frozen and by recess or lunch they’re ready to eat, no fuss at all.
For more recipes, head to our IGA Back To School review.
Ingredients (makes 12 )
- 2 cups cooked sushi rice (you need to use sushi rice so the balls stick together)
- 2 small tins Black & Gold Tuna Chunks
- 1 tbsp Sushi Vinegar
- 2 tbsp Kewpie Mayonnaise (or any mayo you have on hand)
- 2 tbsp Japanese Sprinkle
- 2 tbsp Black & Gold Breadcrumbs
- Cucumber stems for fun
Method
- Cook the sushi rice and set aside to cool
- Add the sushi vinegar, mayonnaise and tuna and mix together well
- Combine the Japanese sprinkle and the breadcrumbs in a flat bowl
- Roll the rice and tuna mixture into golf ball sized balls and roll in the sprinkle mix
- Add the little cucumber stems (optional)
- Place in an airtight container and either chill or freeze.
Super easy and perfect for the munchkins who don’t love sandwiches (my kids all over). If you don’t like tuna, you could finely chop chicken instead. Pop into lunchboxes with any little soy sauce packets you’ve saved from other sushi.
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