Tuna Mayo Rice Balls Recipe

If you’re craving a quick, flavorful snack that’s both satisfying and easy to make, this Tuna Mayo Rice Balls Recipe is about to become your new best friend in the kitchen. The combination of fluffy sushi rice, creamy Japanese mayo, savory tuna, and the subtle crunch of roasted seaweed creates a delightful bite-worthy experience that’s perfect for lunch, a picnic, or even a party appetizer. Trust me, once you try these, you’ll wonder how you ever lived without them!

Ingredients You’ll Need

These ingredients are simple staples that come together effortlessly to create a harmonious blend of flavors and textures. Each element plays a crucial role: from the fluffy yet sticky sushi rice that forms the base, to the rich creaminess of Japanese mayo, and the umami-packed roasted seaweed that adds a wonderful pop of flavor and color.

• Cooked sushi rice (2 cups): The perfect glue that holds your rice balls together while keeping a tender texture.
• Canned tuna (150 grams): Provides a hearty, savory protein that’s both convenient and delicious.
• Sesame oil (1 tbsp): Adds a subtle nutty aroma that elevates the dish wonderfully.
• Japanese mayo (2-3 tbsp): Creamy and slightly tangy, it brings everything together while giving the rice balls richness.
• Shredded roasted seaweed (1 to 1½ cups): Adds crunch, umami depth, and a beautiful dark contrast to the rice balls.

How to Make Tuna Mayo Rice Balls Recipe

Step 1: Combine Ingredients

Start by placing your cooked sushi rice into a large mixing bowl. Drizzle in the sesame oil and add the creamy Japanese mayo, canned tuna, and shredded roasted seaweed. Each ingredient brings a unique texture and flavor, so mixing them together evenly ensures every rice ball bursts with balanced taste.

Step 2: Mix Until Combined

Using a spatula or clean hands, gently mix all the ingredients until they’re thoroughly combined. The mayo helps bind everything while coating the rice grains, giving your tuna mayo rice balls that irresistible creaminess. If you prefer a richer flavor, don’t hesitate to add a little more mayo at this stage.

Step 3: Shape into Triangles or Balls

This is where the fun begins! Press down the mixture evenly in your bowl, then use a spatula to cut it into 8 equal triangular portions as if slicing a pizza. You can also skip the cutting and simply eyeball even portions to roll into balls. Using clean hands or food-safe gloves, firmly shape each portion into a compact ball. This technique ensures your rice balls hold together perfectly and feel satisfying in every bite.

Step 4: Serve Right Away

Once shaped, these rice balls are best enjoyed immediately to appreciate their fresh texture and flavors. Serve on a plate, and get ready to dive into the most comforting and delicious snack you’ll want to keep making again and again!

How to Serve Tuna Mayo Rice Balls Recipe

Garnishes

To elevate your Tuna Mayo Rice Balls Recipe even further, sprinkle a few toasted sesame seeds on top, or garnish with a small strip of nori for an extra touch of authentic flavor. A light drizzle of soy sauce or a dash of chili flakes can also add a playful twist.

Side Dishes

Pair these rice balls with a refreshing cucumber salad or a miso soup to round out your meal. The crisp crunch of the vegetables and the warmth of the broth balance the creamy richness of the rice balls perfectly.

Creative Ways to Present

For a creative presentation, serve the rice balls nestled in lettuce cups or on a bed of pickled ginger. You can even thread them onto skewers with cherry tomatoes and cucumber slices for a fun and portable appetizer that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store your Tuna Mayo Rice Balls securely in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture might become a bit firmer once chilled, so it’s best to consume them fresh whenever possible.

Freezing

While freezing isn’t ideal for these rice balls due to their delicate texture, you can freeze them if necessary by wrapping each ball tightly in plastic wrap and placing them in a freezer-safe container. Use them within 1 month for best results, but be prepared for slight changes in the rice’s softness upon thawing.

Reheating

To reheat, gently steam the rice balls or warm them in the microwave wrapped in a damp paper towel to retain moisture. Avoid overheating so they maintain their creamy and tender texture without drying out.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Yes, regular mayo can be a substitute, but Japanese mayo has a slightly sweeter, tangier flavor and creamier texture that really makes this recipe shine. If you use regular mayo, you might want to add a dash of rice vinegar or a little sugar to mimic that unique taste.

What type of tuna is best for this recipe?

Chunk light tuna packed in water is perfect for maintaining a nice texture without making the rice balls too oily. You can also use solid white tuna if preferred, but avoid tuna in oil to keep the mixture from becoming too greasy.

Can I add other ingredients to the Tuna Mayo Rice Balls Recipe?

Absolutely! Feel free to mix in finely chopped green onions, diced cucumber, or even a bit of pickled ginger for extra zing. Just be mindful not to add too much moisture, or the rice balls may not hold their shape well.

Are these rice balls suitable for meal prep?

They work great for quick snacks or lunches, but since they’re best eaten fresh, it’s recommended to prepare them on the same day you plan to enjoy them. If prepping, keep leftovers refrigerated and consume within a day or two.

How can I make these rice balls more flavorful?

Adding a splash of soy sauce or a sprinkle of furikake seasoning to the rice mixture before shaping can boost the flavor. Also, using roasted sesame seeds or a bit of wasabi on the side adds exciting layers of taste.

Final Thoughts

There’s something truly comforting about these Tuna Mayo Rice Balls Recipe that makes every bite feel like a little celebration. With minimal ingredients and straightforward steps, they’re a fantastic way to enjoy Japanese-inspired flavors at home. Give this recipe a try, and I promise it will quickly become a beloved staple in your cooking repertoire!

Tuna Mayo Rice Balls Recipe

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Tuna Mayo Rice Balls are a quick and delicious Japanese-inspired snack made with sushi rice, canned tuna, creamy Japanese mayonnaise, and shredded roasted seaweed. These savory rice balls, shaped into perfect portions, are ideal for a light lunch, picnic, or party appetizer, offering the perfect balance of texture and flavor in just 15 minutes.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8 servings
• Category: Snack
• Method: No-Cook
• Cuisine: Japanese

Ingredients

Main Ingredients

• 2 cups cooked sushi rice
• 150 grams canned tuna
• 1 tablespoon sesame oil
• 2–3 tablespoons Japanese mayonnaise (Kewpie)
• 1 to 1½ cups shredded roasted seaweed

Instructions

1. Combine Ingredients: In a large bowl, add the cooked sushi rice, sesame oil, Japanese mayo, canned tuna, and shredded seaweed. The mayo helps bind the mixture and adds a creamy richness.
2. Mix Thoroughly: Use a spatula or spoon to gently but thoroughly mix all ingredients until evenly combined. Add additional mayonnaise if the mixture feels too dry or crumbly to help it hold together better.
3. Portion the Rice Mixture: Press the mixed rice down in the bowl and ‘cut’ it into 8 equal triangle portions, similar to slicing a pizza. Alternatively, estimate equal portions by eye if preferred.
4. Shape into Balls: With clean hands or wearing gloves for hygiene, carefully roll each portion into a compact ball shape, ensuring it holds together well. Arrange on a serving plate.
5. Serve Immediately: These rice balls are best enjoyed fresh to maintain their texture and flavor, perfect as a quick snack or light meal.

Notes

• Use sushi rice for the best sticky texture that holds the balls together.
• If you don’t have Japanese mayonnaise, regular mayo can be substituted, but the flavor will be less authentic.
• Wear gloves while shaping rice balls to prevent sticking and maintain hygiene.
• These rice balls can be wrapped individually in plastic wrap and refrigerated for up to 24 hours; bring to room temperature before serving.
• Optional: sprinkle extra sesame seeds or furikake seasoning on top for extra flavor and garnish.