Rice balls filled with spicy tuna poke, coated in furikake and fried until crisp. An easy snack to share at the beach or with friends.
Why you'll love it
Looking for an easy snack to impress your family and friends? These rice bombs hide spicy tuna poke under a crispy furikake crust. They're perfect for a meal with friends, a picnic or a day at the beach.
Tips
- Always use tuna that is safe to eat raw. In Spain, fish to be eaten raw must be frozen at -20 °C for at least five days to prevent anisakis.
- The oil is ready when a grain of rice rises straight to the surface and sizzles (about 175-180 °C).
- You can shape the balls ahead and keep them in the fridge; fry them just before serving.
You might also like
- Classic Salmon Poke Bowl — the classic poke, step by step.
- Perfect Sushi Rice — the ideal base for these bombs.
Try it at Poke Mar
Craving it already? You can enjoy this (or something very close to it) at our San Pedro Alcántara location.
Method
- Make the poke: mix the mayonnaise, sriracha, sesame oil and soy sauce. Add the tuna and spring onion and fold gently. Keep in the fridge until needed.
- Heat about 700 ml of oil in a pot for deep frying.
- Shape the rice into balls and place them on a plate.
- Line a 120 ml plastic bowl with cling film, leaving about 7.5 cm hanging over the edges.
- Place a rice ball in the bowl and press it so it covers the bottom and sides evenly. The rice should be about 0.6 cm thick, roughly three coins stacked.
- Spoon the spicy tuna poke into the centre of the rice.
- Carefully gather up the cling film and close the rice into a ball, squeezing gently. Remove the film and set the ball aside.
- Put the furikake in the bowl.
- Add the rice ball and coat it completely in furikake.
- Fry for 2 minutes: the furikake and rice should turn slightly crisp. Remove and rest on a plate lined with paper towel.
- Cut in half or into quarters with a chef's knife or serrated knife.
- Serve with the greens and your favourite kimchi.
