Description
Delicious and easy-to-make tuna rice balls filled with creamy tuna and wrapped in nori.
Ingredients
Scale
- 2 cups cooked short-grain rice (warm but not hot)
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce
- Salt, to taste
- Nori (seaweed sheets), cut into strips or squares
- Optional: toasted sesame seeds, sliced green onion for garnish
Instructions
- Prepare the Tuna Filling: In a small bowl, mix together the drained tuna, mayonnaise, soy sauce, and a pinch of salt. Stir until well combined. The mixture should be moist but not runny.
- Shape the Rice: Wet your hands with water and sprinkle them with a little salt (this helps prevent the rice from sticking and seasons the surface). Scoop about ½ cup of warm rice into your palm. Flatten it gently into a disk.
- Add the Filling: Spoon about a teaspoon of the tuna mixture into the center of the rice. Carefully fold the rice around the filling, sealing it completely. Shape it into a ball, triangle, or oval – whichever feels easiest.
- Wrap with Nori: Press a strip or square of nori onto the bottom or side of the rice ball. The seaweed acts like a wrapper, making it easier to hold.
- Garnish (Optional): Sprinkle with toasted sesame seeds or finely chopped green onions for a pop of flavor and color.
- Serve or Store: Serve immediately or store in an airtight container once cooled. They’re best eaten within a day if stored at room temperature or within 2 days if refrigerated.
Notes
- These rice balls can be customized with various fillings according to taste.
- Make sure the rice is warm to help it stick together better.
- If storing, avoid leaving them out for long periods as they taste best fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rice balls
- Calories: 180
- Sugar: 0g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg