Active Time
25 Mins
Total Time
40 Mins
Yield
Makes 30

A fun and easy way to eat sushi that'll impress anyone. 

How to Make It

Step 1

Place rice in a colander, and rinse under cold water until water runs clear, about 5 times. Transfer rice to a medium saucepan, and add 1 1/4 cup water; bring to a boil over high. Reduce heat to low, cover and cook until rice is tender but not mushy, 12 to 15 minutes. Remove from heat; leave covered, and set aside at room temperature for 10 minutes. Transfer to a glass bowl when cooled.

Step 2

Stir together rice vinegar, sugar, and salt in a microwavable bowl. Microwave on high until sugar and salt dissolve, about 1 minute. Add half of the vinegar mixture to the rice, and toss gently to coat. Set remaining vinegar mixture aside.

Step 3

Stir together mayonnaise, Sriracha, soy sauce, lemon juice, and sesame oil in a medium bowl; add chopped tuna, and toss to coat. Add tuna mixture to rice, and gently toss to combine. Wet hands with remaining vinegar mixture, and form rice and tuna mixture into 1-inch balls, pressing to firmly pack. Transfer to a platter, and garnish with eel sauce, pickled ginger, wasabi paste, and furikake, if desired.

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