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 tasty snack that combines savory tuna, creamy mayonnaise, and flavorful seaweed with tender sushi rice. Perfect for lunchboxes, picnics, or a light meal, they are simple to make and delicious to enjoy anytime.

Five small round rice balls are stacked closely together on a white plate with a brown rim, placed on a white marbled surface. Each rice ball has a base layer of sticky white rice mixed with light brown bits, possibly tuna, and sprinkled with off-white sesame seeds. Dark green and black seaweed strips are scattered on the surface of the rice balls, adding texture and contrast. Some sesame seeds are also scattered loosely around the rice balls on the plate. The rice balls have a glossy, slightly sticky texture from the rice grains. 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 sushi rice, sesame oil, Japanese mayonnaise, canned tuna, and torn roasted seaweed. Mix thoroughly until all ingredients are evenly incorporated. If the mixture feels dry or not creamy enough, add more mayonnaise to reach the desired consistency.
Step 2: Press the mixture flat in the bowl to create a level surface. Using a spatula, cut the mixture into 8 triangular portions, similar to slicing a pizza. Alternatively, estimate equal portions by eye to form each rice ball.
Step 3: With clean hands or gloves, scoop each portion and gently roll it into a tight ball. Ensure each ball is packed firmly so it holds its shape well. Repeat until all portions are shaped.
Step 4: Serve the rice balls immediately for the freshest taste and texture. They can be enjoyed as is or paired with your favorite sides.

Tips & Variations

For extra flavor, add a splash of soy sauce or a pinch of furikake seasoning into the rice mixture before shaping.
Try mixing in chopped green onions or pickled ginger to add a fresh zing.
Wrap rice balls with whole sheets or strips of nori for a traditional touch and easier handling.
If you prefer, shape the mixture into triangles instead of balls for a different presentation.

Storage

Store leftover rice balls in an airtight container in the refrigerator for up to 24 hours. To maintain softness, wrap them individually with plastic wrap. Reheat gently in the microwave for 20–30 seconds, or enjoy chilled as a refreshing snack.

How to Serve

A round rice ball is shown with a bite taken out of it, revealing a soft, light brown filling inside. The outer layer is made of sticky white rice mixed with small pieces of dark green seaweed, which are scattered unevenly throughout the surface. The rice grains appear moist and slightly shiny. The rice ball sits on a white plate with a speckled brown rim, and the background has a white marbled texture. 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, regular mayonnaise can be used, but Japanese Kewpie mayonnaise has a slightly sweeter and richer flavor that complements the tuna and rice better.

How can I prevent the rice balls from falling apart?

Make sure the sushi rice is properly cooked and still slightly warm when mixing. Press the mixture firmly when shaping the balls to ensure they hold together well.