Anchovy Rice Balls
Savory and Delicious Tuna-Anchovy Rice Balls Made from Leftover Stir-fried Anchovies
When there weren’t many appealing side dishes in the fridge, the stir-fried anchovies caught my eye. I usually eat them in small portions as a side, but my mom made so much that I had a surplus and decided to turn them into rice balls. The anchovies I had made before were a bit too hard, making them difficult to eat, but this batch was perfectly cooked, ideal for making rice balls. To disguise the fact that these rice balls were made from leftover side dishes, I added canned tuna, making it look as if the anchovies were stir-fried specifically for this recipe! I spontaneously decided to make these rice balls, so I whipped them up very quickly, but the result is excellent. Since they don’t take long to make, these tuna-anchovy rice balls are perfect for a quick breakfast on busy mornings. Let’s get started!
Ingredients- 2 bowls of cooked rice (warm)
- 1 handful of stir-fried anchovies (approx. 50-70g)
- 1 can of canned tuna (small size), drained
- 1 Cheongyang chili pepper (optional, for spiciness)
- 3 Tbsp mayonnaise
- 1/3 Tbsp wasabi paste (adjust to taste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the key ingredients for the rice balls. Wash the Cheongyang chili pepper, remove the stem, and finely mince it. If you prefer less spice, you can omit it or adjust the amount. Drain the canned tuna thoroughly by placing it in a sieve. This step prevents the rice balls from becoming too oily and greasy.
Step 2
In a large bowl, place 2 bowls of warm cooked rice. Add the prepared stir-fried anchovies (lightly chopping them beforehand helps them mix better with the rice), the drained canned tuna, and the minced Cheongyang chili pepper. Now it’s time to mix everything together deliciously. Add 3 tablespoons of mayonnaise and 1/3 tablespoon of wasabi paste. Using a spatula or spoon, gently mix the ingredients, being careful not to mash the rice grains. Wasabi adds a wonderful depth of flavor, but feel free to add more or less according to your preference. Finally, stir in 1 tablespoon of sesame oil for a nutty aroma and mix once more gently until all ingredients are evenly combined.
Step 3
Once all the ingredients are well mixed, it’s time to shape the rice balls. Lightly moistening your hands with water or a bit of cooking oil will help prevent the rice from sticking. Divide the mixture into 2-3 portions and shape them into your desired form – either slightly flattened ovals or round balls. Arrange the finished tuna-anchovy rice balls attractively on a plate. Enjoy these delicious rice balls, featuring a delightful combination of savory anchovies, tender tuna, and a hint of spicy Cheongyang chili!
