Name: Tuna Rice Balls Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 cups prepared sushi rice; 150 grams canned tuna; 1 tablespoon sesame oil; 2-3 tablespoons Japanese mayonnaise (Kewpie style); 1 to 1½ cups torn roasted seaweed

Jump to Recipe

Introduction

Tuna rice balls are a delicious and easy-to-make snack that combines savory canned tuna with creamy Japanese mayonnaise and roasted seaweed. They’re perfect for a quick bite or a light meal with a satisfying blend of flavors and textures.

A round rice ball with white rice grains mixed with dark green seaweed flakes on the outside layer, showing a textured look. The inner layer is a soft, light pink filling that looks creamy and smooth. The rice ball is placed in the center of a white plate with a light brown rim, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups prepared sushi rice
150 grams canned tuna
1 tablespoon sesame oil
2-3 tablespoons Japanese mayonnaise (Kewpie style)
1 to 1½ cups torn roasted seaweed

Instructions

Step 1: In a large bowl, combine the cooked sushi rice, sesame oil, Japanese mayonnaise, canned tuna, and torn roasted seaweed. Mix thoroughly until all ingredients are well incorporated. If the mixture feels dry or not creamy enough, add a little more mayonnaise to reach the desired consistency.
Step 2: Press the mixed rice mixture flat in the bowl to create an even surface. Using a spatula, cut the mixture into 8 triangular portions, similar to slicing a pizza. Alternatively, you can estimate the amount needed per rice ball for easier handling.
Step 3: With clean hands or gloves, gently scoop up each portion and roll it into a tight ball. Ensure each rice ball is packed firmly to hold its shape well.
Step 4: Serve the rice balls immediately for the best texture and flavor. They can be enjoyed on their own or with your favorite side dishes.

Tips & Variations

For added flavor, sprinkle a little toasted sesame seeds on the rice balls before serving.
You can substitute canned tuna with cooked salmon or shredded cooked chicken for a different protein option.
Use a bit of plastic wrap when shaping the rice balls to keep your hands clean and help with firm shaping.
If you prefer a spicier kick, add a small amount of sriracha or chili mayo to the mixture.

Storage

Store any leftover tuna rice balls in an airtight container in the refrigerator for up to 1 day. They are best eaten fresh but can be gently reheated in the microwave for about 20-30 seconds. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

A close-up of a round rice ball with three visible layers: the outer layer is made of sticky white rice mixed with dark green seaweed pieces, wrapping fully around the middle layer which is light beige and has a soft, finely textured filling, likely tuna or a similar mixture. The rice ball is placed on a white plate with a slightly speckled edge and the scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, but Japanese mayonnaise like Kewpie has a slightly sweeter and richer flavor that complements this recipe well. Regular mayonnaise will work but may alter the taste slightly.

Can I prepare the rice balls in advance?

You can prepare them a few hours ahead and store in the fridge, but they are best served fresh to enjoy the ideal texture and flavor.