Name: Easy 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

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Introduction

These easy tuna rice balls are a quick and delicious snack or light meal. Combining creamy tuna with savory seaweed and seasoned sushi rice, they’re perfect for lunchboxes or a simple bite on the go.

Five round rice balls are stacked in the center of a white plate with a light brown rim, placed on a white marbled surface. Each rice ball is made of white sticky rice with bits of green seaweed and small patches of light brown filling woven inside. The rice grains have a glossy, slightly sticky texture, with a few sesame seeds scattered over the balls and the plate. The seaweed pieces are thin and uneven, adding dark green and black contrast to the white rice. 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, add the sushi rice, sesame oil, mayonnaise, canned tuna, and torn roasted seaweed. Mix thoroughly until all ingredients are well combined. If the mixture feels dry or lacks creaminess, add more mayonnaise to reach your preferred consistency.
Step 2: Press the mixture flat in the bowl, then use a spatula to cut it into 8 triangular sections, similar to slicing a pizza. You can also estimate the amount needed for each rice ball without measuring precisely.
Step 3: With clean hands or gloves, scoop up each portion and gently roll it into a tightly packed ball to hold its shape. Repeat until all portions are formed.
Step 4: Serve the rice balls immediately for the best texture and flavor. Enjoy them on their own or with your favorite sides.

Tips & Variations

For extra flavor, add a splash of soy sauce or a sprinkle of furikake seasoning to the rice mixture before shaping.
Substitute canned tuna with cooked salmon or shredded chicken for a different protein option.
If you prefer a firmer texture, chill the rice mixture briefly before shaping the balls.

Storage

Store leftover 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 freezing as it affects the texture of the rice.

How to Serve

Five round rice balls are stacked closely together on a white plate with a light brown rim, placed on a white marbled surface. Each rice ball features a base layer of sticky white rice mixed with small pieces of light brown filling, possibly tuna or another soft ingredient. Scattered across the rice are small black and green strips of seaweed, giving contrast and texture, along with lightly toasted sesame seeds evenly sprinkled on and around the balls. The rice grains look glossy and well-packed, showing smooth and slightly sticky textures. The arrangement is neat and centered, creating a simple but inviting look. 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, you can substitute regular mayonnaise, but Japanese mayonnaise like Kewpie has a slightly sweeter and richer flavor that complements the dish well.

How can I prevent the rice balls from falling apart?

Make sure to use sushi rice or another sticky short-grain rice and pack the balls firmly. Wetting your hands slightly before shaping can also help keep the rice from sticking and falling apart.