Tuna rice balls are a fun and tasty snack! These little bites are made with rice mixed with fluffy tuna and a touch of seasoning. They’re perfect for lunch or a quick snack on the go.
These rice balls are not only easy to make, but they also pack a punch of flavor! I love to pair them with a little soy sauce for an extra zing. Quick, delicious, and oh so satisfying!
Key Ingredients & Substitutions
Short-grain rice: Using Japanese short-grain rice is ideal for that sticky texture. If you can’t find it, medium-grain rice works too. Just avoid long-grain rice as it won’t hold together well.
Tuna: Canned tuna is convenient, but you can swap it out for canned salmon or grilled chicken if you prefer. Just ensure it’s well-drained!
Japanese mayonnaise: This mayo is creamier and richer than regular mayo. You can substitute it with standard mayonnaise, but try to find Kewpie mayo for the best results.
Furikake: This seasoning adds a burst of flavor. If you don’t have it, try using toasted sesame seeds with a bit of salt, or just sprinkle with extra nori flakes.
How Can I Ensure My Rice Balls Hold Together?
Making sure your rice balls stay intact is key, and technique matters. Start by cooking your rice properly. Use short-grain rice and slightly undercook it to avoid excess stickiness. Let it cool slightly before mixing in the other ingredients.
- Always wet your hands before shaping; this makes handling the rice easier.
- Don’t overwork the rice! Mix gently to maintain its structure.
- When frying, make sure the oil is hot enough to form a nice crust without burning.
Following these tips will help your tuna rice balls stay beautifully shaped and delicious in every bite!
How to Make Tuna Rice Balls
Ingredients You’ll Need:
For the Rice Balls:
- 2 cups cooked Japanese short-grain rice (preferably slightly cooled)
- 1 can (5 oz) tuna in water or oil, drained
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon soy sauce
- 2 tablespoons chopped green onions (scallions)
- 1 tablespoon furikake seasoning (or toasted sesame seeds and seaweed flakes)
- 1 teaspoon toasted sesame oil
- 1 sheet nori (seaweed), shredded
- 2 teaspoons vegetable oil or neutral oil (for pan-frying)
- Optional: a pinch of salt and pepper to taste
Time Needed:
This delicious recipe takes about 15 minutes to prepare, plus around 10 minutes to cook. In no time, you’ll have some tasty, crispy tuna rice balls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Tuna Mixture:
Start by opening the canned tuna and draining it well. Flake the tuna into a mixing bowl using a fork. This will help break it apart for even mixing.
2. Combine Ingredients:
Next, add in the Japanese mayonnaise, soy sauce, chopped green onions, furikake seasoning, toasted sesame oil, and shredded nori. Mix everything together until it’s well combined.
3. Mix in the Rice:
Now, add the cooked rice to the bowl with the tuna mixture. Wet your hands lightly and gently mix the rice with the tuna mixture. Be careful not to mash the rice; you want to keep it fluffy!
4. Shape the Rice Balls:
Divide the mixture into equal portions, making about 5 rice balls. With wet hands, shape each portion into a compact ball. If they are too sticky, just wet your hands a little more.
5. Cook the Rice Balls:
Heat vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place the rice balls in the pan. Cook them for about 2-3 minutes on each side, or until they are golden brown and crispy.
6. Serve and Enjoy!
Once they’re golden and crispy, remove the rice balls from the heat. You can serve them warm or at room temperature. If you like, garnish with extra chopped green onions or a little piece of nori on top. Enjoy these delicious tuna rice balls with soy sauce or your favorite dipping sauce!
These tuna rice balls are a simple and delightful snack or meal option that’s sure to please!
Can I Use Leftover Rice for This Recipe?
Absolutely! Leftover rice works great for tuna rice balls. Just make sure it’s either cold or at room temperature. If it’s a bit dry, you can sprinkle a little water over it to help it bind better.
What Can I Use Instead of Japanese Mayonnaise?
If you can’t find Japanese mayonnaise, regular mayonnaise can be used as a substitute. For a bit of extra flavor, consider adding a touch of rice vinegar or sesame oil to mimic the taste of Japanese mayo.
Can I Make These Rice Balls Ahead of Time?
Yes, you can prepare the rice balls ahead of time! Shape them into balls and store them covered in the fridge for up to a day. Just cook them on the stovetop right before serving for that crispiness!
How Should I Store Leftover Rice Balls?
Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, you can either pan-fry them briefly again for a crispy texture or microwave them, but be mindful that microwaving may make them a bit softer.
