Tuna Rice Balls
Perfectly portable and bursting with savory flavor, these Tuna Rice Balls are a delightful blend of Japanese culinary tradition and modern convenience. Made with tender, seasoned sushi rice infused with a delicate rice vinegar dressing, these hand-shaped treasures are stuffed with a creamy, umami-packed tuna filling enhanced by a touch of mayo and soy sauce. Whether you opt to wrap them in nori for a briny twist or top them with toasted sesame seeds for added nuttiness, these rice balls are as versatile as they are delicious. Ideal for meal prepping, lunchboxes, or an on-the-go snack, this recipe is quick to prepare, with just 20 minutes of cooking time, making it a perfect introduction to homemade sushi-inspired dishes. Enjoy them fresh or store them for a flavor-packed bite anytime!
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Recipe Information
Ingredients
- 2 cups Short-grain rice (sushi rice)
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 1 can (5 ounces) Canned tuna (drained)
- 2 tablespoons Mayonnaise
- 1 teaspoon Soy sauce
- 2 sheets Nori sheets (seaweed), optional
- 1 tablespoon Sesame seeds, optional
- 0.25 cups Water for handling rice
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
Combine the washed rice and water in a medium pot or rice cooker. Cook according to the rice cooker instructions, or if using a stovetop, bring the water to a boil, reduce to low heat, cover, and simmer for 18-20 minutes until the water is fully absorbed.
While the rice is cooking, prepare the seasoning by mixing rice vinegar, granulated sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or spatula, avoiding crushing the grains. Let the seasoned rice cool to room temperature.
In another bowl, combine the drained tuna, mayonnaise, and soy sauce. Mix well to create a flavorful filling.
Optional: Toast sesame seeds in a dry pan over low heat for 2-3 minutes, stirring often, until fragrant. Set aside.
Prepare a small bowl of water to dip your hands in when working with the rice to prevent it from sticking.
Wet your hands with water and take about 1/4 to 1/3 cup of seasoned rice. Flatten it slightly in your palm.
Add a teaspoon of the tuna filling to the center of the rice. Carefully shape the rice around the filling to form a ball or triangle, ensuring the filling is completely enclosed.
Optionally, wrap the rice ball partially with a strip of nori for added flavor and decoration. Sprinkle with toasted sesame seeds if desired.
Repeat with the remaining rice and filling.
Serve immediately or wrap in plastic wrap and store in the refrigerator for up to 24 hours. Best enjoyed at room temperature.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 13.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
