CRISPY AN NAM TUNA CHUNKS IN TERIYAKI SAUCE RICE BALLS
🌟 Ingredients
- 2 cups of cold cooked rice
- 1 can of An Nam Tuna Chunks In Teriyaki Sauce
- 1 cup of crushed seaweed flakes
- 1 teaspoon of fish sauce
- 1 teaspoon of sugar
- 1/4 cup of all-purpose flour
- 1 egg
- Panko breadcrumbs
- 1/4 cup of plain yogurt
- 2 teaspoons of mayonnaise
- 1 teaspoon of chili sauce
👩🍳 Instructions
- In a bowl, mix rice with flaked tuna, seaweed flakes, fish sauce, and sugar. Chill for 10 minutes to help the mixture firm up.
- Meanwhile, mix yogurt, mayo, and chili sauce to make the dipping sauce.
- Shape the rice mixture into small balls.
- Coat each ball in flour → beaten egg → panko breadcrumbs.
- Heat oil in a pan and fry the rice balls in batches until golden and crispy. Drain on paper towels.
- Serve hot with the creamy, tangy chili dipping sauce. Also great with soy sauce or even a side of kimchi for contrast.
💡 Tips
- Want extra crunch? Double coat the rice balls in egg and panko.
- Try adding finely chopped scallions or cheese to the rice mixture for extra flavor.
👉 Crispy An Nam Tuna Chunks In Teriyaki Sauce Rice Balls – crunchy bites, creamy heat!
