Tuna Mayo Rice Balls

Looking for a quick, satisfying snack or a lunchbox favorite that’s both flavorful and easy to make? These Tuna Mayo Rice Balls are a Japanese-inspired comfort food classic that comes together in minutes. Made with tender sushi rice, creamy Kewpie-style mayonnaise, savory tuna, and roasted seaweed, each bite is a perfect blend of creamy, salty, and umami-rich goodness. Whether you’re craving something fun to snack on or need a no-fuss meal idea, these rice balls will hit the spot.

Why You’ll Love This Recipe

These rice balls are not only easy to make, but they also deliver a huge flavor payoff with just a few pantry staples. The creamy tuna mayo filling is simple but rich and comforting, and the roasted seaweed adds just the right touch of crunch and salty depth. They’re portable, versatile, and endlessly customizable. Plus, you don’t need any special tools or wrapping techniques—just a bowl and your hands. Perfect for picnics, packed lunches, or a light meal on the go.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

• 2 cups prepared sushi rice

• 150 grams canned tuna (drained)

• 1 tablespoon sesame oil

• 2–3 tablespoons Japanese mayonnaise (Kewpie-style preferred)

• 1 to 1½ cups torn roasted seaweed (nori sheets or seasoned snack sheets)

Instructions

1. Combine Ingredients:
   In a large mixing bowl, add the warm sushi rice, drained tuna, sesame oil, Japanese mayo, and torn seaweed.
   Mix everything together until well combined. If the mixture feels too dry, add a bit more mayo until it becomes creamy and holds together easily.

2. Shape the Mixture:
   Press the mixed rice firmly down into the bowl to create a flat surface.
   Using a spatula, slice the mixture into 8 triangular wedges, like cutting a pizza.
   Alternatively, you can eyeball each portion—just aim for even sizes.

3. Form the Rice Balls:
   With clean hands (or wear food-safe gloves), scoop up one portion of the mixture and gently form it into a compact ball.
   Press firmly enough to help it hold its shape but not so much that it gets too dense.
   Repeat until all the mixture is shaped into rice balls.

4. Serve and Enjoy:
   These rice balls are best served immediately while the rice is slightly warm and the seaweed is still crisp.
   Enjoy them as a snack, part of a bento lunch, or with a side of miso soup or pickled vegetables.

Variations

• Add Heat: Mix in a small spoonful of sriracha or wasabi with the mayo for a spicy twist.

• Swap Proteins: Use shredded chicken, flaked salmon, or even tofu for a different protein option.

• Crunch Factor: Add finely chopped cucumber or fried onions for texture.

• Furikake: Sprinkle in some furikake seasoning for added umami and visual appeal.

• Onigiri Style: Wrap each rice ball partially in a large piece of seaweed if you prefer a more traditional onigiri presentation.

Heating and Storage

These tuna mayo rice balls are best enjoyed fresh, as the seaweed can soften and lose its crispness over time. However, if you want to store them:

• Wrap each rice ball tightly in plastic wrap and store in the refrigerator for up to 24 hours.

• To reheat, unwrap and warm slightly in the microwave for 10–15 seconds, though texture may vary.

• Do not freeze, as the texture of the rice and mayo mixture will be compromised.

Frequently Asked Questions

Can I use regular rice instead of sushi rice?

Yes, but sushi rice is stickier and holds its shape better. If using regular rice, make sure it’s slightly sticky and not too dry.

What kind of tuna should I use?

Canned light tuna in water or oil works best. Be sure to drain it well before mixing.

Is Kewpie mayo necessary?

Not strictly, but Japanese mayo is creamier and tangier than regular mayo, giving this dish its signature flavor.

Can I make these ahead of time?

Yes, but for the best texture, serve them fresh. If making ahead, store tightly wrapped in the fridge and eat within 24 hours.

Can I wrap these like traditional onigiri?

Absolutely. You can shape them into triangles and wrap them with a strip of nori like classic onigiri.

Can I use flavored seaweed snacks?

Yes! Flavored nori snacks like wasabi or sesame can add an extra layer of flavor.

Are these good for kids?

They’re perfect for lunchboxes and kid-friendly meals. Just adjust the mayo and chili levels to taste.

How do I prevent the rice from sticking to my hands?

Wet your hands lightly with water before shaping the rice balls to keep them from sticking.

Is this recipe gluten-free?

It can be, if you use gluten-free soy sauce and check that your mayo and tuna are gluten-free.

Can I turn this into a bowl instead of shaping rice balls?

Yes, just serve the mixture in a bowl and top with extra seaweed or sesame seeds for a deconstructed version.

Conclusion

These Tuna Mayo Rice Balls are a simple yet flavor-packed dish that brings together the comfort of rice with the creaminess of tuna and the crunch of seaweed. They’re fast, fun to make, and versatile enough to suit any taste or occasion. Whether you’re enjoying them as a quick lunch, packing them for a picnic, or serving them as part of a larger Japanese-inspired meal, these rice balls will always deliver.

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