In a saucepan, combine the rinsed rice, salt, and water. Cook over medium heat for 15 minutes, or until the rice is tender and the water is absorbed. Let stand for a few minutes.
Drain the tuna and place it in a bowl. Add the mayonnaise, tomato sauce, chopped parsley, salt, and pepper. Mix well and set aside.
Place the cooked rice in a bowl and add the rice vinegar. Mix well to distribute the flavor and set aside.
Take a piece of plastic wrap and place about 2 tablespoons of rice on top. Press down to flatten it slightly. Add a tablespoon of tuna filling and a cube of mozzarella cheese to the center if desired
Place another tablespoon of rice on top, cover with the filling and, using the plastic wrap, seal the ball and shape it into a round shape.
Dip the balls in the beaten egg and then cover them with breadcrumbs or ground bread to make them crispy.
Heat the oil in a skillet over medium heat. Fry the rice balls until golden brown and crispy on both sides. Drain them on paper towels and serve hot.
Tips for perfect balls
Try filling variations like ham and cheese or chopped vegetables for different flavors.
For a lighter option, you can bake the balls at 200°C for about 15-20 minutes.
You can sprinkle some toasted sesame seeds over the balls before serving for a special touch.
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