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Tuna Rice Balls
Look, we all have those days when the fridge is giving “meh” and the kids (or your inner child) are demanding something better than sad leftovers. Enter Tuna Rice Balls—the unapologetically easy, ridiculously satisfying Japanese-inspired bites that turn humble canned tuna and leftover rice into pure lunchbox gold.
These little flavor bombs are basically onigiri’s cooler, mayo-loving cousin. Medium or short-grain white rice gets a quick vinegar kiss for that perfect sticky texture, then gets mixed with flaked canned tuna, a generous swirl of Kewpie mayo (the creamy Japanese MVP), a shower of furikake for that salty-sesame umami confetti, and bright scallions for freshness. Roll ’em up, maybe give them a little triangle or ball shape if you’re feeling fancy, and boom—you’ve got portable, packable perfection.
Why are these Tuna Rice Balls about to become your new obsession? They’re simple to throw together, travel like champs in lunchboxes, and double as the ultimate after-school snack that actually makes you look like you have your life together. No fancy skills required. Just mix, shape, devour (or pack).
Why You’ll Love These Tuna Rice Balls
Because “easy” and “delicious” finally stopped fighting and became best friends. Kewpie mayo + furikake = the power couple your rice never knew it needed. Perfect for lunchboxes & beyond.
How to Make Tuna Rice Balls Without Breaking a Sweat
Spoiler: it involves almost zero effort and maximum flavor payoff. Whether you’re meal-prepping like a boss, packing school lunches that won’t come home untouched, or just craving a savory snack that doesn’t involve opening another bag of chips, these Tuna Rice Balls deliver every single time. Sticky, savory, a little bit extra—and ready in a few minutes.
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Visual Step-by-Step Guide for Making Tuna Rice Balls:
What’s in the tuna rice balls
- medium or short grain rice
- canned tuna
- rice vinegar
- kewpie mayo
- furikake
- scallions (optional)
Tuna Rice Balls
Easy Tuna Rice Balls packed with canned tuna, Kewpie mayo, furikake, and scallions. Perfect sticky-rice snacks for lunchboxes or after-school munchies—ready in a flash and ridiculously tasty.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Lunch, Side Dish, Snack
- Cuisine: Asian
- Diet: Pescatarian
Ingredients
- 3 rice cooker cups of uncooked medium or short grain white rice (2 1/4 cups in standard cup measurements)
- 1 teaspoon rice vinegar
- 2 cans (5.29 oz. each) of canned tuna, drained from the liquid in the can (I use Dong Won brand)
- 1/4 cup kewpie mayo
- 1/2 cup furikake
- 2 scallions, minced fine (optional)
Instructions
- Cook the rice according to package instructions. Transfer the cooked rice to a medium/large bowl and give it a stir to fluff up the rice. Allow it to cool for at about 10 minutes.
- Add the rice vinegar to the rice and stir to combine it evenly throughout the rice.
- Add the remaining ingredients: tuna, kewpie mayo, furikake and scallions (if using). Stir to mix well.
- Keep a bowl of warm water on hand and dip your hands to wet them. With wet hands, scoop about 1 1/2 tablespoons of the rice mixture and form it into a ball, pressing gently. Enjoy these warm or at room temperature.
Nutrition
- Serving Size: approximately 6 to 8 rice balls
- Calories: 454 kcal
- Sugar: 2.8 g
- Sodium: 609 mg
- Fat: 16.9 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 15.2 g
- Trans Fat: 0 g
- Carbohydrates: 57.1 g
- Fiber: 1.6 g
- Protein: 15.4 g
- Cholesterol: 39 mg
❓ FAQ’s for Tuna Rice Balls
Tuna Rice Balls are a hand-rolled snack made from sticky medium or short grain rice mixed or filled with creamy mayo-dressed canned tuna, seasoned with furikake and scallions. Think of them as onigiri’s easygoing cousin who doesn’t insist on perfect triangles.
Absolutely! Make them the night before (don’t form them into balls yet) and store in an airtight container in the fridge. When ready to serve or pack into a lunch, warm up the mixture in the microwave and roll them up.
Medium or short grain white rice is naturally starchy and sticky, which is what holds the balls together. Long grain rice crumbles the moment it senses commitment.
Warm, but not scorching. Warm rice is pliable and sticks together beautifully. Cold rice from the fridge is stiff, stubborn. If using leftover rice, warm it up in the microwave first.
Wet your hands with water before shaping each ball.
Furikake is a Japanese dry seasoning blend, usually made with sesame seeds, seaweed, salt, and sugar. You’ll find it in the international aisle of most grocery stores, at Asian markets, Trader Joe’s or online. Buy two jars — you’ll start putting it on everything, including popcorn.
Kewpie is made with egg yolks only and a touch of rice vinegar, so it’s richer and tangier than standard mayo. If you’re substituting regular mayo, add an extra splash of rice wine vinegar to close the gap.
Stored in an airtight container, they’ll stay fresh in the fridge for up to 3 days. The rice will get hard in the fridge- just warm them up slightly in the microwave.
Either! They’re delicious at room temp (hello, lunchbox convenience) or warm.
Freezing isn’t recommended since the texture of the rice and mayo can change — these are best enjoyed fresh within a few days. These are a make-fresh, eat-soon recipe.
Sriracha or chili crisp for heat, a spoonful of sweet corn, finely diced cucumber for crunch or extra sesame seeds.
They’re naturally dairy free. For gluten free, check your furikake label — some blends contain soy sauce powder or wheat derivatives.
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