Tuna rice balls are a fun and tasty snack! Made with fluffy rice and delicious tuna, they’re easy to pick up and enjoy anytime. Perfect for lunch or a quick treat!
These rice balls are not only yummy but also super simple to make. I love packing them for picnics—who doesn’t love a good handheld munch? They’re great for sharing too!
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice is sticky and holds together well. If you can’t find it, Arborio rice can be a good substitute. Just cook it slightly stickier than normal.
Tuna: I usually reach for tuna in oil for its richer flavor, but the water-packed kind works well too. If you’re looking for a vegetarian option, consider using canned chickpeas or mashed avocado.
Mayonnaise: This adds creaminess. You can swap it for Greek yogurt for a lighter twist or use vegan mayo if you’re avoiding eggs.
Furikake: This adds a unique flavor boost. If you can’t find it, finely chopped nori with a sprinkle of sesame seeds is a nice alternative.
How Do You Shape the Rice Balls Without Them Falling Apart?
Shaping rice balls can be tricky, but here are some tips to help:
- Make sure your rice is warm and slightly sticky. This helps it hold together.
- Wet your hands before shaping the balls. This keeps the rice from sticking to your hands.
- Be gentle when mixing in the tuna. Over-mixing can make the rice too mushy.
- Don’t press too hard while shaping. A light squeeze is enough to form a ball that holds together.
With these tips, your rice balls will look great and be ready to enjoy!
How to Make Tuna Rice Balls
Ingredients
- 2 cups cooked Japanese short-grain rice (warm)
- 1 can (5 oz) tuna in oil or water, drained and flaked
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon finely chopped green onion
- 1 tablespoon finely chopped fresh parsley or chives
- 1 tablespoon furikake (Japanese rice seasoning) or finely chopped nori (seaweed)
- Salt to taste
- 1 tablespoon vegetable oil (for searing)
- Optional: a few drops of sesame oil for flavor
- Optional: chili sauce or furikake sprinkles for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and cook. Just a few minutes to mix up the ingredients and another 10 to sear the rice balls. In less than half an hour, you’ll have a delightful snack ready to enjoy!
Step-by-Step Instructions
1. Mix the Tuna Filling:
In a bowl, combine the drained tuna with mayonnaise, soy sauce, green onion, parsley (or chives), and a pinch of salt. Stir until everything is well mixed and creamy. This filling is going to be delicious!
2. Prepare the Rice:
In another bowl, take your warm cooked rice and add the furikake or chopped nori. Gently fold the seasoning into the rice to distribute it evenly. You don’t want to mash the rice, just mix enough to combine!
3. Combine Everything:
Now, add the tuna mixture into the rice bowl. Carefully mix them together without squishing the rice too much—you want those lovely grains to stay intact!
4. Shape the Rice Balls:
Wet your hands with a little water (this helps prevent sticking) and take a generous handful of the mixture. Shape it into a ball about the size of a golf ball. Keep making more until all the mixture is used!
5. Sear the Rice Balls:
In a non-stick pan, heat the vegetable oil over medium heat. Once hot, carefully place the rice balls in the pan. Sear them lightly for about 2-3 minutes on each side until they’re golden and crispy. Turn gently to maintain their shape.
6. Serve and Enjoy:
Once they’re beautifully golden, remove the rice balls from the pan and place them on a serving plate. You can garnish with extra chopped chives or parsley and sprinkle some chili sauce or furikake on top if you like a bit of spice.
Serve warm or let them cool to room temperature—either way, they’re going to be a tasty treat!
Can I Use Brown Rice Instead of White Rice?
While traditional tuna rice balls use Japanese short-grain white rice for its sticky texture, you can use brown rice. Just keep in mind that it won’t be as sticky, so you may need to modify the ratios of ingredients to help them hold together better.
How Do I Store Leftover Tuna Rice Balls?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a microwave for about 30-60 seconds, or re-sear them in a skillet on low heat to regain a crispy texture.
Can I Make These Rice Balls Vegan?
Absolutely! Substitute the tuna with mashed chickpeas or avocado, and use vegan mayonnaise. You can also add some diced vegetables for extra flavor and texture!
What Other Fillings Can I Use?
The beauty of rice balls is their versatility! You can fill them with ingredients like cooked shrimp, crab, or even stir-fried veggies. Just make sure any filling is cooked and seasoned to your liking!