Bento With Rice Tuna Balls

These rice balls quite a hit between the kids. The other day I made the rice mixture and left it for googling, while the kids were munching in front of TV. When I back to kitchen my rice mixture were only half left. The kids eat that mixture by rolling it with yaki nori ! And I tried too... it's YUM hahahah....and there's none left for the balls that day.

Finally I made another batch, yesterday, I shaped some of them into onigiri shape, bread crumbed, and keep on the fridge for today's bento. Accompanied with boiled egg and carrot sticks, I packed along ketchup in a small container. Onto snack box I filled with cheese stick, red grapes, coco crunch cereal, and ricotta muffin.

This is also my entry for Wholesome Lunchbox hosted by Margot of Coffee and Vanilla.

Rice Tuna Balls

1 1/2 cup cooked rice ( jasmine rice or sushi rice)
1/2 cup creamed corn
100 gr tuna flaked
2 tbs grated Parmesan (I used Millel brand)
salt and pepper to taste (I don't use this ,as it's kids meal)
1 tbs chopped parsley
oil for frying

for coating
1/2 cup flour
1 egg beaten
1 cup breadcrumb ( I used panko )


Method:Combine the cooked rice with the flaked tuna, creamed corn, parmesan cheese, parsley, salt and pepper. Mix well.

Shape the rice mixture into a ball, repeat until all the mixture is used.

Coat the balls in flour, dip them in the egg and then coat them in the breadcrumbs.

Deep-fry the coated balls in oil, until browned (about 5 mins). Drain on absorbent paper. Serve hot. For bento let it completely cool before packed in bento box