Description
A comforting and easy-to-make recipe, these Tuna Rice Balls combine warm rice with savory tuna and vibrant flavors, perfect for family meals and picnics.
Ingredients
Scale
- 2 cups short-grain sushi rice, cooked and slightly cooled
- 1 can (5 ounces) tuna in water, drained and flaked
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons finely chopped scallions
- 1 small carrot, grated (optional)
- 1 sheet nori, cut into strips (optional)
- Toasted sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Cook the rice: Rinse 2 cups short-grain rice until the water runs clear. Cook according to package directions. Let it steam for 10 minutes, then transfer to a large bowl to cool slightly.
- Make the tuna filling: In a small bowl, combine flaked tuna, mayonnaise, soy sauce, sesame oil, chopped scallions, grated carrot if using, and a pinch of salt and pepper. Taste and adjust as needed.
- Prepare your station: Wet a small bowl of water and set it beside the rice to prevent sticking.
- Shape the rice balls: Scoop about 2 tablespoons of warm rice into your wet hands, flatten slightly, place about a teaspoon of tuna filling in the center, and fold the rice around the filling, pressing gently to form a ball or oval.
- Finish and garnish: Roll each ball lightly in sesame seeds or wrap a strip of nori around it. Serve immediately or allow to cool for portable meals.
Notes
For a spicy kick, add sriracha to the filling. Can substitute mayo with Greek yogurt for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 20mg
Keywords: tuna, rice balls, family meal, picnic food, Japanese cuisine