Onigiri (Rice Balls)

Name: Onigiri (Rice Balls)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 appetizers.
Ingredients: 2 cups sushi rice, rinsed and drained; 2 cups water; 1 can (5 ounces) light water-packed tuna, drained and flaked; 2 tablespoons reduced-sodium soy sauce; 1/2 teaspoon prepared wasabi

Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's version features tuna and a touch of wasabi. —Test Kitchen, Milwaukee, Wisconsin

Ingredients

2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Directions

In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.