We had planned to go for groceries this afternoon, but we ended up staying home because it was snowing like crazy out. I know, I know, I’m Canadian. It’s winter. Snow is expected. And I know many people would just plow on out there, but I figure if the roads are crap and I don’t absolutely need to be on them, why risk it?
The thing is we needed groceries. We were out of bread. We were out of flour. There were only two eggs left in the fridge, plus an assortment of condiments. So there weren’t exactly a lot of options when it came time to toss dinner together. Peering through my half-empty cupboards and listing out ingredients, I felt like I was a contestant on Chopped. Here’s your mystery ingredients… you’ve got canned tuna, panko crumbs and two eggs… now go!
So I felt a bit like a superhero when I managed to throw together these Sushi Tuna Bombs. And they were good. Like really really good. Like I may make them again in a few days just ’cause good. Hubby, who was rooting for me ordering pizza, gave them a grudging “Those are ok.”, while the kids gobbled them down with alarming speed. The big kid made me giggle when she called them “totally restaurant food” and told me that I should call up restaurants and give them the recipe. Ha. Um. No, but glad you liked it.
Sushi Tuna Bombs
1/2 cup sushi rice (or short grain white rice)
1 cup water
2 tbs rice wine vinegar
1/2 tsp sugar
1 tsp hot water
2 cans tuna, drained
2 tbs sweet relish
1 tbs mayo
1/4 tsp salt
2 eggs, beaten
1 1/2 cups panko crumbs
3-4 tbsp coconut oil
First cook your sushi rice. I didn’t even bother to rinse it, I just dumped it into the rice cooker and let it go.
While the rice is cooking mix the sushi su; in a small bowl combine the rice wine vinegar, sugar and hot water. Mix until the sugar dissolves. Set this aside for when the rice is ready.
In a large bowl mix together the drained tuna, relish, mayo and salt.
Put two eggs into a small bowl and beat them.
By this point the rice should be ready. Mix the su into the sushi rice.
Then take a break. Check on the kids. Look out the window at all that crazy snow. Maybe make yourself a tea. Whatever. Give the rice five to ten minutes to cool off and soak up the su.
When you get back mix the rice into the tuna mixture. Then add the beaten eggs and mix really well, using a fork, and making sure everything is thoroughly mixed.
Now add the panko crumbs and mix some more. It’ll seem dry at first, but don’t fret, just mix it up and then wander off for another break.
Give the breadcrumbs five minutes or so to soak up the moisture from the mix. Contemplate the odds of tomorrow being a snow day. Try and figure out where you left that tea. See if the kids are still alive.
Right, ok, time to get messy, but first get out a big frying pan, dump a couple of tablespoons of coconut oil in there and turn the heat up to medium.
Then using your hands form the tuna mixture into small balls, like little meatball sized balls.
Pop those in the frying pan with the hot oil and let cook for about two minutes, until browned on one side. Then carefully flip them to the opposite side and press down on each one lightly with your spatula, sort of smashing them flat.
Now stick a lid on the pan and let them cook for two more minutes.
Remove and pile on a plate to cool.
(The recipe, which was enough to fill up two kid sized tummies and two adult sized tummies, made enough that I had to cook these in two batches.).
I served them with stacks of snack sized seaweed sheets. Each tuna ball patty sat perched on top of a small piece of seaweed and the kids picked them up like little boat shaped packets and devoured them in two bites. (So did I. Yum.)
So what about you guys? Ever come up with weird meals in a pinch? Be sure to let me know if you give this recipe a try.