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I whip up these tuna mayo rice balls whenever I need a fast bite or easy meal without much work. They're inspired by Korean snacks and give you that perfect mix of warm rice, flavorful tuna, and crispy seaweed in just a handful of minutes.
The first time I made these balls was trying to use up extra sushi rice sitting in my fridge. Now my family makes them every week, and everyone puts their own spin on them with whatever's in the pantry.
What You'll Need
- Cooked sushi rice: You'll want that sticky quality to make sure everything holds together
- Canned tuna: Brings the protein and savory kick; pick oil or water-packed based on what you like
- Sesame oil: Gives that warm nutty smell that makes the whole snack taste amazing
- Japanese mayo: Try to get Kewpie brand if you can - it holds everything together with its creamy tang
- Shredded roasted seaweed: Adds that ocean flavor plus some good-for-you nutrients
How To Make Them
- Mix Everything:
- Put your slightly warm or room temp sushi rice in a big bowl with drained tuna, sesame oil, Japanese mayo, and torn seaweed pieces. Don't use cold rice straight from the fridge - it won't mix well at all.
- Stir It Up:
- Get everything combined using a big spoon, making sure the stuff gets evenly spread out. You want it sticky but not super wet. If it feels too dry, add a tiny bit more mayo. Make sure that sesame oil coats all the rice for the best taste.
- Cut Into Portions:
- Flatten the mix in your bowl and slice it into 8 equal parts, kind of like cutting a pizza. This helps make all your balls the same size. Or just grab about 1/3 cup of mix for each ball if you'd rather eyeball it.
- Form Your Balls:
- With clean hands or food gloves on, grab one portion and squeeze it together into a ball shape. Roll between your palms until it looks nice and round. The heat from your hands helps the rice get stickier and stay together better.
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The sesame oil really makes this recipe pop. Just a spoonful turns basic stuff into something special with that nutty smell that's so good you can't resist. My kid knows exactly what I'm making as soon as she smells that bottle open and runs to the kitchen every time.
Keeping Them Fresh
You can keep these balls in your fridge for up to 2 days if you wrap each one in plastic. Just make sure to let them warm up to room temp before eating or they won't taste as good. I wouldn't put them in the freezer though - the rice gets weird when it thaws out.
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Mix It Up
The basic recipe tastes great on its own, but you can switch things up lots of ways. Try throwing in some diced avocado, corn, or tiny bits of kimchi for extra flavor and crunch. Want something with a kick? Mix some gochujang or sriracha into your mayo. You don't even have to make them round - triangle shapes work really well too, just like traditional onigiri.
How To Enjoy Them
These rice balls taste best at room temperature, which makes them perfect for taking to picnics, packing in lunches, or grabbing when you're hungry. If you want a bigger meal, eat two or three with some simple miso soup or cucumber salad on the side. For a fancy touch, place them on extra seaweed strips and sprinkle some sesame seeds on top.
Frequently Asked Questions
- → What's the best kind of rice to use?
Go with sushi rice! It has just the right stickiness to hold the shape perfectly.
- → Can I swap Japanese mayo for regular mayo?
Sure can! Regular mayo works, but Kewpie gives it a creamier and tangier taste.
- → How do you store leftovers?
Wrap each one in plastic and keep them in the fridge for about a day. You can eat them cold or warm them up slightly before serving.
- → Can I toss in other things?
Yep! Scallions, sesame seeds, or even a splash of soy sauce can jazz these up a lot.
- → Is roasted seaweed a must-have?
It adds a nice touch of umami and texture, but it’s totally fine to skip or trade it for something else you like.