Tuna rice balls are a fun and tasty snack! They’re made with fluffy rice mixed with tasty tuna, giving each bite a nice blend of flavors. Plus, they’re easy to shape into cute little balls!
I love how simple these are to make. Just mix, shape, and enjoy! They’re perfect for lunch boxes or whenever you need a quick bite. And let’s be real, they make you feel like a sushi chef! 🍣
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice is sticky and perfect for forming rice balls. If you can’t find it, try Arborio rice, which is also starchy. Avoid long-grain rice, as it won’t hold together as well.
Tuna: Canned tuna is a classic choice. You can switch to canned salmon for a twist or use cooked, fresh tuna if you prefer. Just make sure it’s well-flaked!
Japanese Mayonnaise: This mayo has a creamier taste than regular mayo. If it’s not available, regular mayonnaise works fine, but you might want to add a splash of rice vinegar for a similar flavor.
Shiso: This herb gives a unique flavor, but if you can’t find it, fresh parsley works too. If you want more flavor, also consider adding a few drops of sesame oil.
How Do You Form the Perfect Rice Balls?
Shaping the rice balls is key for a great texture. Here is how to do it:
- Wet your hands with water to keep the rice from sticking. This is a must!
- Take about 3 tablespoons of the mixture and gently shape it into a ball. Make sure it’s compact but not too tight, or it will lose its fluffy texture.
- If you want a more creative shape, slightly flatten the ball into a disk. This can help it cook more evenly.
- Repeat until your mixture is gone, and take your time for consistent sizes!
Remember, the key is to be gentle while handling the rice to maintain its perfect stickiness!
How to Make Tuna Rice Balls
Ingredients You’ll Need:
- 2 cups cooked Japanese short-grain rice (preferably slightly cooled but still warm)
- 1 can (5 oz) tuna in oil or water, drained
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon finely chopped green onions or chives
- 1 tablespoon finely chopped shiso or fresh parsley (optional)
- 1 teaspoon toasted sesame seeds (optional)
- Salt to taste
- 2 sheets nori (seaweed), cut into thin strips for garnish
- Vegetable oil for pan-frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a few minutes for cooking. In total, you should be able to whip up these tuna rice balls in about 20-25 minutes, making it a quick and delicious option for snacks or meals!
Step-by-Step Instructions:
1. Prepare the Tuna Mixture:
In a mixing bowl, flake the drained tuna with a fork until it’s nicely shredded. Then add the Japanese mayonnaise, soy sauce, chopped green onions, shiso (if using), sesame seeds (if using), and a pinch of salt. Mix everything together until well combined.
2. Combine with Rice:
Gently fold the tuna mixture into the warm, cooked rice. Be careful and mix slowly so that you don’t crush the rice grains too much. You want the rice to remain fluffy while evenly distributing the tuna mixture.
3. Shape the Rice Balls:
Now, it’s time to form the rice balls! Wet your hands with a bit of water (this helps prevent sticking), then scoop about 3 tablespoons of the rice mixture and shape it into a firm ball. You can also flatten it slightly for a different shape. Repeat this process until you’ve used all of the mixture.
4. Cook the Rice Balls:
In a non-stick skillet, heat a little vegetable oil over medium heat. Once hot, carefully add the rice balls to the skillet. Cook for about 3-4 minutes on each side, or until they are lightly golden brown and have a crispy crust.
5. Serve and Enjoy:
Once cooked, remove the rice balls from the pan and arrange them on a serving plate. To finish, garnish the tops with shredded nori strips. You can serve them warm or at room temperature, and feel free to drizzle a little extra Japanese mayonnaise or soy sauce over them if you like!
Enjoy your delicious homemade tuna rice balls with savory crispiness and umami-packed flavor! They’re perfect for snacking, lunchboxes, or as a fun party treat!
Can I Use Leftover Rice for This Recipe?
Absolutely! Leftover rice works great for tuna rice balls. Just make sure it’s stored in the fridge and is still slightly warm when you mix it with the tuna; this helps the mixture bind better.
How Can I Store Leftover Tuna Rice Balls?
To store leftovers, place the rice balls in an airtight container and refrigerate them. They can last up to 3 days in the fridge. To reheat, simply warm them up in a skillet or microwave until hot.
Can I Make This Recipe Vegan?
Yes! For a vegan version, you can use chickpeas or mashed tofu in place of tuna, and substitute vegan mayo for Japanese mayonnaise. Additionally, ensure that your soy sauce is also vegan-friendly!
What Dipping Sauce Pairs Well with Tuna Rice Balls?
Japanese mayo and soy sauce are both popular choices. You can also try a spicy mayo or a sweet soy glaze for a fun twist! For extra flavor, mix sriracha into your mayo for some heat.