Easy Tuna Rice Balls
Delicious Japanese-inspired rice balls filled with creamy tuna, wrapped in seasoned sushi rice with sesame seeds and nori. Perfect for meal prep and portable lunches.
Ingredients
- 2 cups cooked sushi rice short-grain
- 1 can 5 oz tuna in water, drained well
- 2 tablespoons mayonnaise Japanese mayo preferred
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons green onions chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons crumbled nori seaweed
- Pinch of salt
Instructions
- Make the Tuna Filling
- Combine drained tuna, mayonnaise, soy sauce, sesame oil, and chopped green onions in a medium bowl. Mix thoroughly with a fork until creamy and smooth. Taste and adjust seasoning if needed.
- Season the Rice
- In a large bowl, add room temperature or slightly warm sushi rice. Gently fold in toasted sesame seeds, crumbled nori, and a pinch of salt using a cutting and folding motion. Be gentle to avoid crushing the rice grains.
- Form the Rice Balls
- Fill a small bowl with water and keep it nearby. Wet your hands thoroughly. Scoop about 3 tablespoons of seasoned rice into your palm and press into a flat disc. Make a small well in the center with your thumb.
- Add Filling and Shape
- Place 1 teaspoon of tuna filling in the well. Fold the rice edges up and over the filling. Cup your hands together and gently roll into a ball shape. Re-wet hands as needed between each rice ball. Repeat until all ingredients are used (makes 8-10 rice balls).
- Serve or Store
- Serve immediately at room temperature or refrigerate in an airtight container for up to 4 days. Best enjoyed slightly cool, about 10 minutes out of the fridge.
Notes
Rice Temperature: Use room temperature or slightly warm sushi rice. Hot rice will burn your hands; cold rice won't stick properly.
Drainage is Key: Squeeze tuna very well with paper towels to remove excess moisture. Wet tuna makes soggy rice balls.
Wet Hands: Keep your hands wet throughout the forming process to prevent rice from sticking.
Filling Amount: Don't overfill - 1 teaspoon of tuna is perfect. Too much filling causes rice balls to break apart.
Storage: Store in an airtight container in the refrigerator for 3-4 days. Not recommended for freezing as texture changes.
Variations: Add sriracha for heat, mix in diced cucumber for crunch, roll in extra sesame seeds, or use furikake seasoning on the outside.
Substitutions: Can use mashed avocado, Greek yogurt, or cream cheese instead of mayo. Brown rice can work but won't stick as well - overcook slightly and press firmly.Claude can make mistakes. Please double-check responses.
Drainage is Key: Squeeze tuna very well with paper towels to remove excess moisture. Wet tuna makes soggy rice balls.
Wet Hands: Keep your hands wet throughout the forming process to prevent rice from sticking.
Filling Amount: Don't overfill - 1 teaspoon of tuna is perfect. Too much filling causes rice balls to break apart.
Storage: Store in an airtight container in the refrigerator for 3-4 days. Not recommended for freezing as texture changes.
Variations: Add sriracha for heat, mix in diced cucumber for crunch, roll in extra sesame seeds, or use furikake seasoning on the outside.
Substitutions: Can use mashed avocado, Greek yogurt, or cream cheese instead of mayo. Brown rice can work but won't stick as well - overcook slightly and press firmly.Claude can make mistakes. Please double-check responses.