Spicy Tuna Crispy Rice Balls

Servings: 8

• 2 cups Cooked Sushi Rice, completely cooled
• 2 cans Wild Planet Foods Wild Albacore Tuna, drained
• 1/3 cup Plain Greek Yogurt, or mayo
• 2-3 tbsp. Sriracha, or to taste
• 1 tbsp. Soy Sauce
• Salt & Black Pepper, to taste
• 1/3 cup All Purpose Flour
• Black Sesame Seeds, for garnishing
• Jalapeno Slices, for garnishing
• Neutral Frying Oil

1. Once the sushi rice has been cooked, spread out in a rimmed baking pan to cool in the fridge at least 1 hour or in the freezer 30 minutes, until cold.
2. Heat up the neutral frying oil in a skillet over medium high heat until the oil is glistening or reaches 375F, about 8 minutes.
3. Using 2 tablespoons chilled sushi rice per serving, roll the rice into a ball-like shape in the palm of your hands. It is best to run your hands under cold water prior to prevent the rice from sticking to you.
4. Roll the rice balls in the flour, then work in small batches of 5-6 rice balls at a time to fry until golden and crispy on all sides, about 4-6 minutes.
5. Remove the crispy rice balls with a slotted spoon or tongs to place on a paper towel line plate.
6. To make the spicy tuna, combine the drained canned tuna, yogurt or mayo, soy sauce, and sriracha. Use a fork to mix all together until well combined and tuna is broken down. Season with salt and black pepper to taste.
7. Use your index finger or thumb to gently press down into the center of each rice ball to create an indent. Spoon the spicy tuna in the centers and on top.
8. Garnish with the black sesame seeds and jalapeno slices to enjoy warm!