Chewy Tofu & Aromatic Perilla Leaf Rice Balls
Have you ever seen rice balls made with fried tofu? Discover this delightful variation!
I tried making rice balls with fried tofu that had torn and couldn’t be used for Inarizushi, and they turned out surprisingly unique! I thought adding some vegetables would be nice, so I attached a fresh perilla leaf to each one. For adults who enjoy a bit of spice, adding finely chopped Cheongyang peppers will elevate the flavor even further. How about trying these Tofu Perilla Leaf Rice Balls today?
Rice Ball Ingredients
- 3 bowls cooked rice
- 1 can (150g) tuna, drained
- 6 fresh perilla leaves
- 6 sheets seasoned fried tofu (aburaage)
- 3 Tbsp mayonnaise (generous)
Rice Seasoning
- 1.5 Tbsp sesame oil
- 1/2 tsp salt
- 1 Tbsp toasted sesame seeds
Tuna Seasoning
- 1/2 Tbsp tuna extract (or fish sauce)
- 1/2 Tbsp soy sauce
- 1 Tbsp cooking sake (mirin)
- 1 Tbsp sesame oil
- 1/2 Tbsp sugar
- 1.5 Tbsp sesame oil
- 1/2 tsp salt
- 1 Tbsp toasted sesame seeds
Tuna Seasoning
- 1/2 Tbsp tuna extract (or fish sauce)
- 1/2 Tbsp soy sauce
- 1 Tbsp cooking sake (mirin)
- 1 Tbsp sesame oil
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Prepare the aromatic perilla leaves: Wash the fresh perilla leaves thoroughly. Blanch them in boiling water for about 10 seconds, then immediately rinse in cold water and gently squeeze out excess moisture. This helps preserve their vibrant color and fragrant aroma.
Step 2
Flavor the tuna: Thoroughly drain the oil from the canned tuna using a sieve or by pressing with paper towels. Place the drained tuna in a pan over low heat and stir-fry to evaporate any remaining moisture. Add 1/2 Tbsp of sugar and continue to stir-fry for enhanced umami.
Step 3
Make the delicious tuna sauce: In a small bowl, whisk together 1/2 Tbsp tuna extract, 1/2 Tbsp soy sauce, 1 Tbsp cooking sake (mirin), and 1 Tbsp sesame oil. Gradually pour this mixture over the stir-frying tuna in the pan, cooking until the sauce thickens and coats the tuna evenly. Be careful not to burn it by maintaining low heat.
Step 4
Complete the tuna mayo filling: Transfer the cooked tuna mixture to a larger bowl and let it cool slightly. Once lukewarm, stir in 3 Tbsp of mayonnaise and a pinch of black pepper until well combined to create a creamy tuna mayo filling.
Step 5
Season the rice: In a bowl, combine 3 bowls of warm cooked rice with 1 Tbsp sesame oil, 1/2 tsp salt, and 1 Tbsp toasted sesame seeds. Gently mix with a rice paddle or spatula, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed.
Step 6
Form the rice balls: Take a portion of the seasoned rice and flatten it in your palm. Place about 1 Tbsp of the prepared tuna mayo filling in the center. Gently cup the rice around the filling, shaping it into a round, compact ball.
Step 7
Garnish with tofu and perilla leaves: Squeeze out any excess liquid from the seasoned fried tofu sheets. Place a sheet of tofu over each formed rice ball, and then top with a blanched perilla leaf, attaching it neatly. Your delicious Tofu Perilla Leaf Rice Balls are now complete! For an extra touch, you can fold the tofu or cut it into decorative shapes before attaching.
