These Tuna Rice Balls are a fun and tasty snack! Made with fluffy rice and flavorful tuna, they are easy to pick up and eat. Perfect for lunch or a quick bite!
They’re so simple to make, even on a busy day. I love to pair them with a little soy sauce for dipping. You can never go wrong with rice and tuna, right? 😄
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice gives the right stickiness to hold the balls together. If you can’t find it, you can use regular medium-grain rice, but the texture will differ slightly.
Tuna: Canned tuna is a great option for convenience. You can also use canned chicken or salmon if you’d like. Just keep in mind the flavor will change!
Mayonnaise: This adds creaminess to the tuna. You could substitute it with Greek yogurt for a lighter option or vegan mayo for a plant-based version.
Nori: Shredded nori adds a nice flavor. If you’re not a fan, you can skip it or try using thinly sliced spinach for a different hit of color and nutrients!
How Do I Get My Rice Balls to Stick Together?
Making sure your rice balls stay together is key. Use warm cooked rice as this makes it stickier. You want a good consistency without over-mixing, which can break the rice grains.
- When forming the balls, keep your hands wet. This prevents the rice from sticking to your hands.
- Pack the mixture tightly but gently into a ball shape to ensure they hold together during cooking.
How to Make Tuna Rice Balls
Ingredients You’ll Need:
- 2 cups cooked Japanese short-grain rice (preferably sushi rice), warm
- 1 can (5 oz) tuna in water or oil, drained
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 sheet nori (dried seaweed), shredded into thin strips
- 1 tablespoon chopped fresh chives or green onions, for garnish
- 1 tablespoon vegetable oil (for pan-frying)
- Optional: a drizzle of soy sauce for serving
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend about 10 minutes preparing the ingredients and forming the rice balls, then another 10 minutes cooking them in the skillet. Before you know it, you’ll be enjoying these tasty bites!
Step-by-Step Instructions:
1. Prepare the Tuna Mixture:
Start by draining the can of tuna and placing it in a mixing bowl. Add the mayonnaise, soy sauce, and toasted sesame oil. Stir everything together until well combined; make sure the tuna is nicely covered.
2. Mix the Rice with Nori:
In a large mixing bowl, take your warm cooked rice and gently mix in the shredded nori. Be careful here—just fold the nori into the rice without mashing it up. You want to keep that fluffy texture!
3. Combine the Tuna and Rice:
Now, add the tuna mixture to the rice. Stir gently to ensure everything is evenly mixed without breaking the rice grains. This creates a lovely blend of flavors throughout!
4. Shape the Rice Balls:
With wet hands (this helps prevent sticking), take a portion of the rice mixture and form it into a small ball, about the size of a golf ball. Make sure it’s packed well but not too tight. Repeat this process with the remaining mixture.
5. Cook the Rice Balls:
Heat the vegetable oil in a non-stick skillet over medium heat. Once hot, carefully add the rice balls to the skillet. Cook them for about 2-3 minutes on each side until they reach a lovely golden brown color. This gives the rice balls a nice crispy outer layer!
6. Serve and Enjoy:
Once cooked, remove the rice balls from the skillet and place them on a serving plate. Garnish with chopped chives or green onions for a fresh touch. If you like, drizzle a little soy sauce on top for extra flavor. Serve them warm and enjoy your delicious, slightly crispy Tuna Rice Balls!
Can I Use Leftover Rice for This Recipe?
Absolutely! Leftover rice works great as long as it’s been stored properly in the fridge. Just make sure it’s warmed slightly before mixing it with the other ingredients for better texture.
Can I Make These Tuna Rice Balls Without Nori?
Yes, you can skip the nori if you’re not a fan! The rice balls will still taste delicious. You can also try adding finely chopped herbs like cilantro or parsley for a different flavor profile.
How Do I Store Leftover Tuna Rice Balls?
Store any leftover rice balls in an airtight container in the fridge for up to 2 days. To reheat, you can either pan-fry them again for a few minutes or warm them in the microwave until heated through.
Can I Freeze Tuna Rice Balls?
Yes, you can freeze them! Place cooled rice balls in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months. To reheat, bake them directly from frozen until warmed through.
