Let Your Rice Cooker Do the Work! Rice Croquettes

• 700 grams White rice
• 2 tsp Sake
• 2 tbsp Ketchup
• 1 tsp Japanese Worcestershire-style sauce
• 3 tbsp Canned tomatoes
• 1 Salt and pepper
• 30 grams Canned tuna (optional)
• 1 Easy melting cheese
• 1 Flour
• 1 Egg
• 1 Panko
• 1 Frying oil
• 1/2 Onion (minced)
• 1 tbsp Olive oil
• 1 cm Garlic (tubed)
• 45 grams Canned tuna
• 350 grams Canned tomatoes
• 1 Bay leaf
• 1 tbsp Sugar
• 1 tbsp Ketchup
• 1 tsp Oyster sauce

1. Rinse the rice, add the ingredients, and cook 2 rice cooker cups worth of rice.
2. Mix as soon as it's finished, then allow to cool.
3. Saute the garlic and onion in olive oil for 5 minutes on low heat until sweet.
4. Add the tuna, and lightly saute.
5. Add the canned tomatoes with a little water, then add the bay leaf and simmer for 10 minutes.
6. Add the ingredients and remove from heat after simmering for 10 minutes.
7. To roll the rice balls, use plastic wrap to avoid getting your hands messy.
8. Put cheese in the center of the balls and wrap the plastic tightly, twisting at the top to make firm balls.
9. I made 10 rice balls.
10. Dredge the balls in flour, beaten egg, then panko, and deep fry in 340F/170C oil.
11. I used fine panko and mixed olive oil with vegetable oil.

white rice, sake, ketchup, sauce, tomatoes, salt, tuna, melting cheese, flour, egg, oil, onion, olive oil, garlic, tuna, tomatoes, bay leaf, sugar, ketchup, oyster sauce

Taken from cookpad.com/us/recipes/154669-let-your-rice-cooker-do-the-work-rice-croquettes (may not work)