Spicy Tuna Rice Balls (Onigiri-Style) with Soy-Vinegar Glaze

Ingredients

• 1 cup Rice
• 2 cups Water
• 2 tbsp Soy sauce
• 1 tbsp Vinegar
• 1 tbsp Cooking oil
• 1/4 cup Onion
• 1 clove Garlic
• 1/2 cup Canned beans (drained, mashed)(optional)
• 1/2 cup Frozen broccoli (chopped, optional)(optional)
• 1 large Eggs
• to taste Salt
• to taste Black pepper
• 1/2 tsp Chili flakes(optional)

Instructions

1. 1

   Cook rice: rinse rice, then simmer with 2 cups water until tender and mostly dry. Cool until warm (not hot).

2. 2

   Make soy-vinegar glaze: in a small pan, heat cooking oil, sauté onion and garlic until translucent. Add soy sauce and vinegar; simmer 5–7 minutes until slightly thick.

3. 3

   Prepare filling: scramble the egg in a small skillet (thin curds). Mix in mashed canned beans (optional) and chili flakes (optional). If using broccoli, quickly sauté it until just tender and fold in.

4. 4

   Shape: wet hands lightly. Scoop warm rice, press a thumb indentation, add a spoon of filling, then tightly form into balls.

5. 5

   Crisp: pan-sear rice balls in a lightly oiled skillet until golden on two sides.

6. 6

   Glaze: brush or toss the rice balls with soy-vinegar glaze. Serve warm.