What are 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.

Can I make Tuna Rice Balls ahead of time?

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.

What type of rice works best for Tuna Rice Balls?

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.

Should the rice be warm or cold when I shape the balls?

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.

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

Wet your hands with water before shaping each ball.

What is furikake and where do I buy it?

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.

Can I substitute regular mayo for kewpie mayo?

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.

How long do Tuna Rice Balls last in the fridge?

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.

Are Tuna Rice Balls served warm or room temperature?

Either! They’re delicious at room temp (hello, lunchbox convenience) or warm.

Can I freeze Tuna Rice Balls?

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.

Can I make them gluten free or dairy free?

They’re naturally dairy free. For gluten free, check your furikake label — some blends contain soy sauce powder or wheat derivatives.

Tuna Rice Balls

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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.

Author: Ellen
Category: Appetizer, Lunch, Side Dish, Snack

Ingredients

Units Scale

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)

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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.

Find it online: https://moderateposh.com/tuna-rice-balls/