Description
Simple recipe for making seasoned rice balls filled with a tuna and mayonnaise mixture.
Ingredients
Scale
- 3 cups cooked short-grain rice
- 1 (5 ounce) can tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Pinch of salt
- Nori seaweed sheets, cut into strips for wrapping (optional)
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, soy sauce, sesame oil, and salt. Mix well until fully incorporated. This is your filling.
- Moisten your hands with water to prevent sticking. Take about 1/2 cup of cooked rice in your palm.
- Flatten the rice slightly to form a disc shape.
- Place one tablespoon of the tuna mixture in the center of the rice disc.
- Carefully fold the edges of the rice around the filling, shaping it into a ball or a triangle shape. Gently press to seal.
- Repeat with the remaining rice and filling.
- If desired, wrap a strip of nori seaweed around the center of each rice ball before serving.
Notes
- You can toast the tuna mixture lightly in a pan before filling for a different flavor profile.
- Use short-grain or sushi rice for the best texture when forming the balls.
- For easier handling, you can lightly salt the outside of the formed rice balls.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Snack
- Method: Hand Forming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 10
- Cholesterol: 25
Keywords: tuna, mayo, rice balls, onigiri, quick snack, Japanese food