Season the rice

• Cook the instant rice and let it cool slightly.
• Mix in the sushi vinegar, sesame oil and soy sauce until well combined.

Add the tuna

• Flake the drained tuna into the seasoned rice.
• Mix everything together evenly.

Shape the balls

• With damp hands, shape the rice mixture into balls.

Plate and finish

• Arrange the rice balls on a plate.
• Drizzle with mayonnaise and takoyaki sauce.
• Top with bonito flakes and serve with the greens.