Page 17 - Gather The Art of Shared Plates Holiday Cookbook 2021

Easy Tuna Bento Balls

Ingredients Instructions

2 cups Ambrosia Sushi Rice 1. Place rice in a sieve and rinse under cold
®
running water until water runs clear. Set
⅓ cup Sushi Seasoning 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.
425g can Ambrosia Chunk Light Tuna, drained Transfer rice to a large glass or ceramic
®
bowl. Using a spatula, break up any lumps.
125g can Ambrosia Whole Kernel Corn Gently fold through sushi seasoning, lifting
®
and turning until rice has cooled. Cover with
2 tbsp Japanese Mayonnaise, plus extra to serve a damp tea towel.

2. Place tuna, corn and mayonnaise in a bowl
1 Avocado, peeled and seed removed and mix to combine. Finely chop ¼ of the
avocado and fold through.
⅓ cup Sesame Seeds, toasted
3. Using damp hands and 1 rounded tablespoon
at a time, press firmly and shape rice into 22
Ambrosia Soy sauce, to serve to 26 balls. Holding 1 ball at a time, press 1
®
finger into the ball to form a hole. Fill with 2
teaspoons tuna mixture. Shape and fold rice
to cover tuna. Roll balls in sesame seeds and
refrigerate until required.

4. Slice remaining avocado. Serve bento balls
with avocado, Japanese mayo and soy sauce.

Tuna
Canned tuna was first produced in Australia in 1903, quickly becoming popular.

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