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

Easy Tuna Rice Balls are a quick and satisfying snack or light meal that combines creamy tuna and savory roasted seaweed with fluffy sushi rice. These bite-sized delights are perfect for lunchboxes or a casual bite at home.

A close-up of a round rice ball with a soft and slightly sticky texture, covered in small pieces of dark green seaweed throughout its outside layer. The inside features a light brown, moist filling, which looks smooth and finely packed. The rice grains are white and distinct, surrounding the filling completely. This rice ball sits alone on a white plate with a speckled beige rim, placed 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, add the prepared sushi rice, sesame oil, mayonnaise, canned tuna, and torn roasted seaweed. Mix all ingredients thoroughly until well combined. If the mixture feels dry or lacks creaminess, add more mayonnaise to reach the desired consistency.

Step 2: Press the mixture flat in the bowl, creating an even surface. Using a spatula, cut the mixture into 8 triangular portions, similar to slicing a pizza. Alternatively, estimate equal amounts for each portion without precise measurements.
Step 3: With clean hands or gloves, scoop each portion and gently roll it into a tight ball. Ensure each rice ball is firmly packed so it holds its shape well.
Step 4: Serve the rice balls immediately to enjoy the best texture and flavor. They are delicious on their own or paired with your favorite sides.

Tips & Variations

For extra flavor, add a sprinkle of toasted sesame seeds or a dash of soy sauce to the rice mixture before shaping.
Substitute Japanese mayonnaise with regular mayo if needed, but the Kewpie style adds a richer taste.
Use nori sheets to wrap the formed rice balls for a traditional look and additional crunch.

Storage

Store leftover tuna rice balls in an airtight container in the refrigerator for up to 24 hours. Reheat gently in the microwave for 30 seconds or enjoy them chilled. Avoid freezing, as the texture of the rice may change.

How to Serve

The image shows five round rice balls stacked together on a white plate with a speckled rim. Each rice ball is made of white rice mixed with small pieces of green seaweed and tan-colored sesame seeds scattered around and on top. The rice balls also have small patches of a light brown filling inside, visible through the rice. The plate rests on a white marbled texture surface, and a few sesame seeds are spread loosely around the rice balls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cooked rice instead of sushi rice?

Sushi rice works best because of its sticky texture, which helps the balls hold together. Regular rice may not bind as well but can be used in a pinch.

Is it necessary to use Japanese mayonnaise?

Japanese mayonnaise adds a creamier, slightly sweeter flavor that complements the tuna well, but you can substitute with regular mayonnaise if needed.