Spicy Tuna Sushi Balls Lunchbox

Instructions

1. Place rice and water into a pot. Set over medium-high heat and bring to a gentle boil. Turn heat down to medium-low and place lid on pot.
2. Allow rice to cook for 15 minutes, or until all water is absorbed.
3. Keeping lid on pot, remove from heat and set aside for at least 10 minutes.
4. While rice is cooking, slice kiwis and cucumbers. Place panko crumbs into a shallow dish.
5. Fluff rice with a fork and then stir in rice vinegar, sugar, and salt. Mix until combined.
6. Spread rice out onto a rimmed baking sheet or baking dish, in an even layer. Allow it to cool a bit while you make the tuna filling.
7. Drain tuna and place in a bowl. Use a fork to break up large chunks.
8. Add in half the mayonnaise and half the sriracha. Stir until combined.
9. In a small bowl, combine remaining sriracha and mayonnaise. Set aside.
10. To make the balls, place a small dish of water next to your work station.
11. Using a knife, divide rice into 12 even sections (per 4 servings.) You don’t need to be exact, but it is approximately 1/4 cup rice per ball.
12. Wet your hands and then pick up a section of rice and flatten it in your hand. Place 2 teaspoons of tuna in the center of the rice.
13. Carefully, wrap rice around filling and shape into a ball. Add more water to your hands if rice becomes too sticky.
14. Roll sushi ball in panko crumbs to coat, then set on a plate.
15. Repeat with remaining rice and filling. Remember to add water to your hands between each portion.
16. Sprinkle sushi balls with furikake seasoning and sesame seeds.
17. Evenly divide sushi balls, cucumbers, kiwis, and roasted seaweed between lunchboxes.
18. Divide soy sauce into small containers with lids and place in each lunchbox.
19. Drizzle sriracha mayo over sushi balls and serve with soy sauce for dipping.
20. Sushi balls can be stored in refrigerator for 1-2 days.