Easy Tuna Rice Balls Recipe (Quick & Delicious)

Okay, so this is going to sound weird.

But I’m obsessed with these little tuna rice balls.

Like, genuinely can’t stop making them. Every. Single. Week.

It all started when I had this sad container of leftover rice sitting in my fridge. You know that moment when you’re staring into the fridge thinking “there’s nothing to eat” even though there’s clearly food in there? Yeah. That was me.

I remembered my friend Sarah used to bring these rice ball things to work. They looked so good. And honestly? I was desperate.

So I gave it a shot.

That first bite though.

The soft rice. The creamy tuna tucked inside. Those little crunchy sesame seeds. And that seaweed flavor that just… works.

I texted Sarah immediately. “WHY DIDN’T YOU TELL ME THESE WERE THIS GOOD??”

Now my coworkers are the ones asking me what I’m eating. They think I’m buying them from some fancy Japanese place. Nope. Made them in my kitchen while wearing my pizza-stained sweatpants.

The best part? They’re better the next day. The flavors just meld together overnight in the fridge.

I’ve tried about fifteen different versions since then. Sometimes I go spicy with sriracha. Sometimes I roll them in extra sesame seeds like they’re getting a spa treatment.

But this version? This is the one I keep coming back to.

The one I’m about to share with you right now.

What You’ll Need

Nothing crazy here.

I’m talking regular grocery store ingredients. The kind of stuff you probably already have hiding in your pantry.

Here’s the full breakdown:

Ingredients Table

Ingredient	Quantity	Notes
Cooked sushi rice	2 cups	Short-grain is key – needs that sticky texture
Tuna in water	1 can (5 oz)	Drain it REALLY well or you’ll regret it
Mayonnaise	2 tablespoons	Japanese mayo is chef’s kiss if you can find it
Soy sauce	1 teaspoon	This brings the savory magic
Sesame oil	1/2 teaspoon	Seriously, just half – it’s powerful stuff
Green onions	2 tablespoons, chopped	Fresh only, please
Toasted sesame seeds	2 tablespoons	The crunch factor
Crumbled nori	2 tablespoons	Those seaweed snacks work perfect
Salt	Pinch	Taste and adjust

Recipe Timing:
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Let me tell you about the rice situation.

You need sushi rice. Not regular rice. Not jasmine. Not basmati.

Sushi rice.

I learned this the hard way. My first attempt was with jasmine rice because “it’s all rice, right?”

Wrong.

So wrong.

It was like trying to build a sandcastle with dry sand. Everything just… crumbled. I stood there in my kitchen with rice all over the counter, questioning my life choices.

Sushi rice has this sticky quality that holds everything together like magic.

And the tuna? Drain it well. Like, really well.

I’m talking squeeze-it-with-paper-towels-until-your-hands-hurt well.

Trust me on this. Extra water = soggy rice balls. And nobody wants that disappointment when you’re excitedly opening your lunch container.

Alright, here’s where things get fun.

Making these is honestly kind of therapeutic. Something about shaping them with your hands just feels… nice. My kids fight over who gets to help with this part.

It’s basically edible playtime.

Step 1: Make the Tuna Filling

Grab yourself a medium bowl.

Throw in your drained tuna. Don’t be gentle. Just dump it in there.

Now add:

• The mayonnaise
• The soy sauce
• The sesame oil
• Those chopped green onions

Get a fork and start mixing. Really get in there. Break up any big chunks of tuna. You want this looking creamy and smooth.

Not just two stirs and done.

Actually mix it.

Here’s what I do that most recipes don’t tell you.

I taste it.

Right there. Before anything else happens.

Sometimes it needs more soy sauce. Sometimes it’s perfect. You won’t know until you try it.

This is your last chance to fix the flavor before you lock it inside rice balls. Once they’re formed? Too late, my friend.

Step 2: Season the Rice

Time for a bigger bowl.

Add your cooked sushi rice. Room temperature or slightly warm works best.

Too hot? You’ll burn your hands.
Too cold? Won’t stick together.

Now sprinkle on the toasted sesame seeds. Add those crumbled nori pieces. Pinch of salt.

Here’s the thing though.

You need to be gentle.

This isn’t mashed potatoes. You’re not trying to turn it into rice pudding.

I use this cutting and folding motion with a spatula. Like you’re folding egg whites into cake batter (if you’ve ever done that). You want everything mixed in without destroying the rice grains.

It takes a minute or two. Don’t rush it.

Step 3: Form the Rice Balls

Okay. Deep breath.

This is the fun part.

First, fill a small bowl with water. Keep it right next to you. You’re going to need it constantly.

Wet your hands. Both of them. Really wet.

This is not optional.

Dry hands = rice stuck to your fingers, your palms, your wrists, probably your face somehow.

Now scoop about 3 tablespoons of that seasoned rice into your palm. Press it gently into a flat disc shape. Make a little well in the middle with your thumb.

Drop a teaspoon of tuna filling right into that well.

Here comes the tricky part.

Fold the rice edges up and over the filling. Cup your hands together. Roll it gently into a ball.

Not too hard. Not too soft.

Just… right.

Keep going until everything’s used up. I usually end up with 8 to 10 rice balls.

Size depends on you. I make mine medium – big enough for a satisfying bite, small enough to eat in two or three bites.

If one starts falling apart? Don’t panic. Wet your hands again. Reshape it. Sometimes you need to add a tiny bit more rice to the outside to seal everything up.

They don’t need to be perfectly round either.

Actually, the slightly wonky ones have more personality.

My Personal Tips (The Stuff I Wish Someone Told Me)

Temperature matters so much.

Room temperature rice is your friend. If you just made fresh rice, let it cool for 15 minutes first. Hot rice straight from the cooker? Yeah, no. That’s a burn hazard.

Don’t get greedy with the filling.

I know. I know. You want to cram tons of tuna in there. But a teaspoon is actually perfect. Too much and they explode. I learned this at 6am while packing lunch before work. Not fun.

Storage tip: airtight container in the fridge.

They’ll last three to four days easy. I make a huge batch every Sunday. Then I just grab them throughout the week when I’m too tired to think about food.

You can eat them cold or room temperature. I like mine slightly cool but not ice-cold. About 10 minutes out of the fridge hits the sweet spot for me.

Why I Love These & FAQ

Can I be honest with you?

These rice balls changed my entire meal prep game.

Every. Single. Week. I make them now.

They’re my answer to those days when cooking feels impossible. When the thought of making a sandwich sounds boring. When I need something that’s actually good but doesn’t require me to be a professional chef.

Why These Work So Well

The texture is what gets me.

That soft, sticky rice on the outside. Then BAM – creamy, savory tuna filling. Little crunchy pops from sesame seeds. Salty ocean vibes from the nori.

It’s like a flavor party happening in your mouth.

Every bite is different but also the same? Does that make sense?

I’ve brought these to picnics. Road trips. Potlucks where I didn’t want to cook something complicated.

The reactions are always the same.

“Where did you buy these?”
“What restaurant is this from?”
“Can I have the recipe?”

My proudest moment was when someone asked me which Asian restaurant I ordered from.

I just smiled and said “my kitchen.”

Another thing I love? This recipe is super forgiving.

Forgot the sesame oil? Still delicious.
No green onions? Skip them.
Out of nori? Use less or leave it out.

The base of rice and tuna is solid enough that you can mess around with it.

Make Them Your Own

Once you’ve made the basic version, play with it.

Try these ideas:

• Add sriracha to the tuna for heat
• Mix in diced cucumber for crunch
• Roll them in extra sesame seeds
• Use furikake seasoning on the outside

My secret variation? I tuck a tiny piece of pickled ginger in the center with the tuna.

It adds this bright, tangy thing that cuts through the richness.

But that’s just me.

You might discover something even better.

The point is to try it. Make it yours. See what works for your taste buds.

These rice balls solved like five problems for me at once:

• Meal prep ✓
• Portable lunch ✓
• Using up leftover rice ✓
• Satisfying savory cravings ✓
• Actually enjoying my lunch ✓

Frequently Asked Questions

Q: Can I use brown rice instead of sushi rice?

Technically? Yes.

But hear me out.

Brown rice doesn’t stick together like sushi rice. It’s just not the same. If you really want to try it, overcook the brown rice a bit to make it stickier.

You’ll also need to press the rice balls much firmer. They might still fall apart on you.

I’d stick with sushi rice unless you’re really committed to brown.

Q: How long can I store these rice balls?

Four days in the fridge. That’s your window.

Keep them in an airtight container. They’ll stay fresh and delicious.

Freezing them? I don’t recommend it. The rice texture gets weird when it thaws. The tuna filling gets watery too.

Just make smaller batches if you’re worried about waste.

Q: Can I make these without mayonnaise?

Yep!

Try these instead:

• Mashed avocado (my second favorite)
• Greek yogurt (tangy but good)
• Cream cheese (totally different flavor but works)

Whatever you use, keep the consistency similar. The filling needs to hold together inside the rice ball.

Q: What if I don’t have sesame oil?

Skip it entirely. No biggie.

Or do this little hack: use a tiny bit of olive oil with a few toasted sesame seeds mixed in.

The sesame oil adds a nutty flavor, but honestly? The nori and soy sauce carry most of the flavor anyway. You won’t miss it as much as you think.

Q: Can I use canned tuna in oil instead of water?

Sure can.

But drain it really well. Like, better than you drained the water-packed tuna.

Oil-packed tuna can make things greasy. The rice balls feel heavy. Not in a good way.

If you go this route, reduce or skip the mayo. Balance out that richness.

Press the tuna between paper towels. Get that excess oil out.

Final Thoughts

Look.

Just go make these.

Right now.

Check your pantry. You probably have everything already. They take 25 minutes start to finish.

And then you’ve got lunch for the next few days.

No thinking required.

I want to hear what you think once you try them. Did you change anything? Add something wild? Did your kids fight over them like mine do?

Drop a comment below and tell me your experience.

Happy cooking, friends.