Rice balls stuffed with tuna

Place another tablespoon of rice on top, cover with the filling and, using the plastic wrap, seal the ball and shape it into a round shape.
Dip the balls in the beaten egg and then cover them with breadcrumbs or ground bread to make them crispy.
Heat the oil in a skillet over medium heat. Fry the rice balls until golden brown and crispy on both sides. Drain them on paper towels and serve hot.
Tips for perfect balls
Try filling variations like ham and cheese or chopped vegetables for different flavors.
For a lighter option, you can bake the balls at 200°C for about 15-20 minutes.
You can sprinkle some toasted sesame seeds over the balls before serving for a special touch.