2 ½ – 3 cups cooked Japanese rice
1/3 cup vinegar
dash of salt
½ piece konbu
2-3 tablespoon sugar
1-2 pieces nori sheets, cut into small strips
250-300 grams fresh tuna, cut into cubes
1/3 – ½ cup Japanese mayo
2 tablespoons finely chopped spring onions
½ teaspoon Togarashi (Japanese pepper spice)
La-Yu (Japanese chili oil), as needed
salt and pepper, to taste
MAYA All-Purpose Flour, as needed
eggs, beaten, as needed
fresh panko, as needed
oil, for frying
Prepare rice base. Put rice in a glass or wooden bowl; set aside. In a pot, boil together vinegar, salt, konbu and sugar. Pour vinegar mixture over cooked rice and gently mix in cut nori. To separate the rice grains without damaging them, mix the rice by making slicing motions. Remove moisture by using a hand fan or electric fan. Keep rice covered with a damp cloth. Set aside.
Prepare tuna filling. Combine all ingredients together.
To assemble. Scoop about 80-100 grams of prepared rice and spread onto the palm of your hand. Place a small amount of tuna filling at the center and enclose with the rice, creating a small log. Dredge croquettes with flour then dip into the beaten eggs; cover with panko. Refrigerate for 20-30 minutes before frying. Best served with mayo-wasabi sauce or soy sauce with wasabi.
Fresh salmon or canned tuna chunks in brine may be used instead of fresh tuna.