Tuna tofu rice ball recipe

    rice ball molded with homemade tofu, offering richer texture and nutrition

    main ingredients

    soybeans half a cup 500 grams water cooked rice 80 grams tunacanned 20 grams seaweed sheet half piece cheddar cheese slice side ingredients

    sushi

    vinegarslight amount cilantro slight amount egg one piece grapes 3 grams glucose inner ester a little salt tuna

    tofu made from tuna rice ball recipe 1. Measure the soybeans, rinse them, and add them to a along with an appropriate amount of water, then start the pure

    mung bean milk program 2. Dissolve the glucose inner ester in some cold water, set it aside

    3. After completing the mung bean milk, pour out half and let it cool slightly to 80-90 degrees

    4. Add the dissolved glucose inner ester and stir well

    5. Place a piece of gauze in a food storage container and pour the tofu liquid inside, let sit for a moment, press down with something slightly heavy on the surface

    6. Remove the gauze, take a small portion, blanch it to cook, then mash it up

    7. Prepare the canned tuna, wash the cucumber and slice it thin, mix the cooked rice with sushi vinegar and a little salt while hot

    8. Mix the rice, tofu, and tuna meat together

    9. I used an oil-soaked canned tuna, so no extra salad oil was added.

    If using regular canned tuna, add a little salad oil for better taste and easier demolding10. Fill the mold with some of the mixed rice, place a piece of cheese in the middle, then fill up with more rice

    11. Cover the mold, press down well, remove it from the mold, wrap it in cucumber slices

    12. Bake

    seaweed sheet cut to an appropriate size and attach at the bottom cooking tips

    those who cannot make tofu can use a block of tofu or leftover frozen tofu that has been frozen in the refrigerator.

    Those who don't make tofu themselves can use a block of tofu or leftover frozen tofu from the refrigerator.