Teriyaki Tuna Rice Balls An Nam
🌾 Ingredients:
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2 cups of cold cooked rice
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1 can of An Nam Teriyaki Tuna
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1 cup of crushed seaweed flakes
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1 teaspoon of fish sauce
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1 teaspoon of sugar
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1/4 cup of all-purpose flour
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1 egg
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Breadcrumbs (panko)
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1/4 cup of plain yogurt
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2 teaspoons of mayonnaise
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1 teaspoon of chili sauce
👩🍳 Instructions:
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Mix the rice with flaked tuna, seaweed, fish sauce, and sugar → chill in the fridge for 10 minutes.
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Blend together yogurt, mayonnaise, and chili sauce to make a dipping sauce.
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Shape the rice mixture into small balls → coat them in this order: flour → beaten egg → breadcrumbs.
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Fry until golden: Heat oil, fry in batches until crispy and evenly browned.
🍽 To enjoy:
Drain on paper towels, serve hot, and dip in the tangy, creamy, spicy sauce 🧡
💡 Tips:
You can swap the sauce for Japanese soy sauce or teriyaki sauce for a bolder flavor. They also pair wonderfully with kimchi!
