KALIO TUNA RICEBALLS
300g cooked japanese rice
2 cans tuna in water, drained
1/4 pkt kalio sauce
100g japanese breadcrumbs
3 tbsp kalio sauce
3 tbsp seaweed flakes and extra for sprinkling
Mayo to drizzle
- Mix breadcrumbs with kalio and fry until dry and golden brown in a dry wok. Cool and add in seaweed flakes.
- Heat kalio sauce with tuna in a microwave for 1 minute and stir to mix well. Add mixture to the rice and mix well. Roll into golfball sizes.
- Roll riceballs in breadcrumb mixture to coat. Drizzle with mayo and extra sprinkle of seaweed flakes to serve.
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