Tuna Mayo Rice Balls Recipe
If you are looking for a delightful snack that combines simplicity with irresistible flavor, let me introduce you to Tuna Mayo Rice Balls. These bite-sized wonders bring together tender sushi rice, creamy Japanese mayo, flaky tuna, and a subtle hint of roasted seaweed to create a dish that feels both comforting and refreshingly light. Whether you’re packing a lunch, sharing with friends, or simply craving a quick treat, Tuna Mayo Rice Balls are the perfect blend of creamy, savory, and perfectly textured that will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
This recipe is brilliantly straightforward, relying on just a handful of essential ingredients that each play a crucial role in building layers of flavor and texture. From the sticky sushi rice that forms the perfect base, to the sesame oil and roasted seaweed that introduce aromatic notes, every item is simple but vital.
- Cooked sushi rice (2 cups): This sticky rice is key for shaping the balls and offering the soft texture that holds everything together.
- Canned tuna (150 grams): Flaky and packed with protein, tuna adds heartiness and a delicate seafood flavor.
- Sesame oil (1 tbsp): Adds a wonderfully nutty aroma that complements both the rice and tuna magnificently.
- Japanese mayo (2-3 tbsp): Creamy and slightly tangy, Kewpie mayo brings the perfect balance of richness and moisture.
- Shredded roasted seaweed (1-1½ cups): Adds a touch of umami and a slight crunch that elevates the overall taste experience.
How to Make Tuna Mayo Rice Balls
Step 1: Combine the Ingredients
Start by placing the cooked sushi rice in a large bowl; it’s important that the rice is slightly warm but not hot, to make mixing easier. Add the sesame oil first—this imparts a subtle, toasty flavor that will infuse throughout the mixture. Next, stir in the Japanese mayo for that creamy texture, followed by the canned tuna, flaked gently to avoid large chunks. Finally, toss in the shredded roasted seaweed, which adds a delightful twist of flavor and texture. Mix everything with a spatula until completely combined but be gentle to preserve the integrity of the rice grains.
Step 2: Shape the Rice Balls
Once your mixture is ready, press it down firmly in the bowl. Using a spatula, “cut” the rice into 8 triangle shapes, reminiscent of slicing a pizza; this visual guide helps portion your Tuna Mayo Rice Balls evenly, but don’t stress about exact measurements if you prefer to eyeball the amounts. If you want a more rustic shape, rolling the rice mixture into bite-sized balls with your hands is just as satisfying. Wearing gloves or using slightly wet hands will prevent the rice from sticking to your fingers and make the process smoother.
Step 3: Serve Immediately for Best Freshness
The beauty of Tuna Mayo Rice Balls lies in their freshness, so once shaped, serve them right away. This keeps the rice chewy and moist while the mayo and tuna remain luscious and creamy. They are ideal for enjoying on their own or paired with other dishes.
How to Serve Tuna Mayo Rice Balls
Garnishes
Elevate your Tuna Mayo Rice Balls by adding a sprinkle of toasted sesame seeds or a few delicate strips of nori seaweed on top. A light drizzle of soy sauce or a dash of shichimi togarashi (Japanese seven-spice) can add a subtle kick and extra dimension, enhancing the flavors without overpowering the creamy tuna and rice combination.
Side Dishes
Pair your rice balls with a simple miso soup or a crisp cucumber salad for a balanced meal. Pickled ginger also makes an excellent companion, cutting through the richness with its fresh zing, while edamame beans add color and texture to your spread, turning a quick snack into a satisfying feast.
Creative Ways to Present
For a delightful party platter, arrange Tuna Mayo Rice Balls on a bed of leafy greens with small bowls of dipping sauces nearby, like spicy mayo or wasabi mayo. You can also skewer them decoratively for easy finger food options or roll them lightly in crushed roasted peanuts for a surprising twist in crunch and flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the Tuna Mayo Rice Balls tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. They will stay fresh for up to one day, but it’s best to enjoy them as soon as possible to maintain their texture and flavor integrity.
Freezing
Freezing Tuna Mayo Rice Balls isn’t highly recommended because the rice tends to lose its desirable texture once thawed. However, if you want to freeze them, wrap each ball individually in plastic wrap, then place them in a freezer bag to prevent freezer burn. Consume within a month and thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the rice balls in a microwave for about 30 seconds, covered with a damp paper towel to prevent drying out. Avoid overheating to keep the mayo creamy and the rice soft. Alternatively, allow them to come to room temperature before serving for the best consistency.
FAQs
Can I use regular mayo instead of Japanese mayo?
Yes, you can substitute regular mayo, but Japanese mayo like Kewpie has a slightly sweeter and richer flavor that perfectly complements the rice and tuna, providing that authentic taste you want in Tuna Mayo Rice Balls.
What kind of tuna is best for this recipe?
Canned chunk light tuna in water works well here, offering a flaky texture without being overly oily. Avoid tuna packed in oil as it may make the mixture too greasy.
Can Tuna Mayo Rice Balls be made vegetarian?
Definitely! Simply replace the tuna with mashed chickpeas or cooked and seasoned mushrooms, and you’ll still enjoy the creamy texture and umami punch that these rice balls deliver.
How sticky should the sushi rice be?
The sushi rice should be sticky enough to hold the balls together but not mushy. Properly cooked and cooled sushi rice has the perfect balance of firmness and stickiness for shaping Tuna Mayo Rice Balls easily.
Is it necessary to use roasted seaweed?
While roasted seaweed adds a lovely depth of flavor and a slight crunch, you can omit it in a pinch or substitute with furikake seasoning to maintain that umami element in the dish.
Final Thoughts
Tuna Mayo Rice Balls are truly a joy to make and eat, bringing together the best of simple ingredients with vibrant Japanese-inspired flavors. Whether you’re aiming for a quick snack, an impressive lunchbox treat, or a shareable appetizer, these rice balls deliver every single time. Give this recipe a try and watch how it quickly becomes a beloved staple in your kitchen and on your table.
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Tuna Mayo Rice Balls Recipe
- Total Time: 10 minutes
- Yield: 8 rice balls 1x
- Diet: Halal
Description
These Tuna Mayo Rice Balls are a delicious and easy-to-make snack or light meal inspired by Japanese flavors. Combining sushi rice with savory canned tuna, creamy Japanese mayo, nutty sesame oil, and crispy shredded seaweed, this recipe delivers a perfect balance of texture and taste. Ideal for lunchboxes or quick bites, these rice balls are both satisfying and flavorful.
Ingredients
Rice Mixture
- 2 cups cooked sushi rice
- 1 tbsp sesame oil
- 2–3 tbsp Japanese mayo (Kewpie)
- 150 grams canned tuna, drained
- 1 – 1½ cups shredded roasted seaweed
Instructions
- Combine Ingredients: In a large bowl, add the cooked sushi rice, sesame oil, Japanese mayo, drained canned tuna, and shredded roasted seaweed. This combination brings together creamy, savory, and nutty flavors.
- Mix Thoroughly: Mix all the ingredients until well combined, ensuring the mayo coats the rice and tuna evenly. Add more Japanese mayo if you prefer a creamier consistency.
- Divide Mixture: Press the mixture down firmly in the bowl and use a spatula to cut it into 8 triangular portions, similar to slicing a pizza. You can also estimate portions by eye to form evenly sized rice balls.
- Shape Rice Balls: With clean hands or food gloves, gently roll each portion into a compact ball shape. Make sure they hold together well but avoid pressing too hard to maintain texture.
- Serve Immediately: Serve the rice balls fresh to enjoy their best texture and flavor. They make a great snack or light meal on the go.
Notes
- Use warm sushi rice for easier mixing and shaping.
- Adjust the amount of Japanese mayo to your preferred creaminess level.
- Keep your hands slightly wet or use gloves while shaping to prevent sticking.
- These rice balls are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Substitute canned tuna with cooked salmon or crab for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming rice is pre-cooked)
- Category: Snack, Light Meal
- Method: No-cook / Mixing and shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball (approx. 70g)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Tuna rice balls, Japanese snack, Tuna mayo rice, Sushi rice balls, Easy rice recipe
