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Teriyaki Tuna Cakes

Serves: Makes approx 10


3 cups fresh tuna finely chopped, (I used fresh yellow fin, fresh albacore and blue fin tuna will work well too)
½ cup green onion chopped plus extra for decorating
½ cup white onion, finely minced
¼ tsp ginger, minced
¼ tsp garlic, minced
2 eggs beaten
1½ cup panko breadcrumbs
6 Tbsp light soy sauce
2½ Tbsp sugar

Vegetable oil for frying

Teriyaki Sauce
¼ cup water
2 Tbsp sweet rice wine or sushi vinegar
½ cup light soy sauce
1 ½ tsp ginger, minced
1 ½ tsp garlic, minced
¼ cup sugar
5 tsp brown sugar


To make the sauce:
Mix all the ingredients in a pot and cook on medium heat until sugar is dissolved.

For the Tuna Cakes
1. Mix all the ingredients together except for the vegetable oil.  Cover and put in the fridge for at least 30 minutes
2. Shape into little patties and fry over medium heat about 3 minutes each side until golden on the outside and warm but still pink in the centre.

Serve with sushi rice and teriyaki sauce. Sprinkle a little green onion on the top for colour. ENJOY!