Easy Tuna Mayo Balls

I've made these quick tuna mayo rice balls my regular go-to whenever I need something fast to eat without much work. These tasty Korean-inspired snacks pack plenty of flavor in no time, mixing warm rice with flavorful tuna and the unique taste of crispy seaweed.

The first time I tried making these balls was when I had extra sushi rice lying around. Now we make them every week at home, and everyone puts their own spin on them based on whatever's in the fridge.

What You'll Need

• Cooked sushi rice: You'll want that stickiness to make sure everything stays together
• Canned tuna: Adds the protein punch and savory taste; pick either water or oil packed depending what you like
• Sesame oil: Gives that amazing nutty smell that makes the whole thing tastier
• Japanese mayo: Has to be Kewpie; it holds everything together and adds that creamy tang
• Shredded roasted seaweed: Brings that deep savory flavor and some good nutrients too

Simple Preparation Guide

Mix Everything Together:

Put your cooked sushi rice, drained tuna, sesame oil, Japanese mayo, and torn seaweed into a big bowl. The rice should be slightly warm or room temp for easier mixing. Rice straight from the fridge will give you trouble when mixing.

Blend Well:

Take a big spoon or rice paddle and carefully fold everything until it's all mixed evenly. You want it a bit sticky but not soggy. If it feels too dry, just add a tiny bit more mayo. Make sure that sesame oil coats all the rice for the best taste.

Cut Into Pieces:

Push down the rice mix flat in the bowl and cut it into 8 equal wedges, kind of like cutting a pizza. This way they'll all be the same size. Or if you prefer, just scoop about 1/3 cup for each ball.

Roll Them Up:

With clean hands or gloves if you want, grab one portion and press it together gently to make a compact ball. Roll it between your palms until it's nice and round. The heat and pressure from your hands help the rice starches get sticky so everything holds together.

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The sesame oil really makes this whole recipe work. Just a spoonful turns basic ingredients into something amazing, with that nutty smell that makes these rice balls so good. My kid knows exactly what I'm making just from the smell and runs to the kitchen whenever I open that bottle.

Keeping Them Fresh

You can keep these rice balls in your fridge for up to 2 days if you wrap each one in plastic. Just make sure to let them warm up to room temperature before eating so they'll have the right texture. Don't try freezing them though – the rice gets weird when you thaw it out.

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Mix It Up Your Way

The basic recipe tastes great on its own, but you can change it up tons of ways. Try throwing in some chopped avocado, corn, or finely cut kimchi for extra flavor and texture. Want it spicier? Mix some gochujang or sriracha into the mayo. You don't even have to make balls – this mixture works great shaped into triangles onigiri-style too.

Ways To Enjoy Them

These rice balls taste best at room temperature, which makes them perfect for picnics, lunch boxes, or grabbing on the go. If you want a bigger meal, eat two or three with a simple miso soup or cucumber salad on the side. For a fancy touch, put them on a bed of extra seaweed and sprinkle some sesame seeds on top.

Frequently Asked Questions

→ Which rice works best for making this?

Sticky rice, like sushi rice, is the best choice since it helps the balls stay together without falling apart.

→ Can regular mayo be used in place of Japanese mayo?

Yes, regular mayo works, but Japanese mayo (like Kewpie) gives a creamier texture with a hint of tanginess.

→ What's the best way to keep leftover balls fresh?

Wrap them one by one in plastic wrap and pop them in the fridge for up to a day. You can eat them cold or warm them a bit before serving.

→ Can I mix in other ingredients?

Of course! Add things like chopped green onions, toasted sesame seeds, or a drizzle of soy sauce to boost the flavor.

→ Do I have to use seaweed for this dish?

Not at all. The roasted seaweed adds a savory touch, but you can skip it or swap it for your favorite spices or seasonings.