Tuna rice balls are tiny delicious treats made by mixing rice with tuna, seasonings, and a hint of seaweed. They’re easy to make and perfect for lunch or snack time!
These bite-sized balls are not only tasty but fun to eat. I’m guilty of making a bit more than I should because they disappear fast! Who can resist a good rice ball? 😄
I love packing these for picnics or school lunches; they’re a quick grab-and-go option. Plus, they can be customized with your favorite flavors. Yum!
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice is sticky, which helps the balls hold their shape. If you can’t find it, use medium-grain rice or even regular white rice, but the texture might be slightly different.
Tuna: Canned tuna is a staple here. You can also use canned salmon or even chickpeas if you’re looking for a vegetarian option!
Japanese Mayonnaise: This adds creaminess and a unique flavor. If you don’t have it, regular mayonnaise will work, but you might miss that special taste. Adjust the amount to your preferred creaminess.
panko Breadcrumbs: These give the rice balls a nice crunch. Regular breadcrumbs can be used in a pinch, but the texture won’t be as airy. You could also skip frying and bake them for a lighter version.
How Do I Shape Perfect Rice Balls Without the Mixture Sticking to My Hands?
Shaping rice balls can be tricky if the mixture is too sticky. Here’s how to do it right:
- Always wet your hands with water before shaping. This will prevent the mixture from sticking.
- Form the rice balls gently, being careful not to squish them too hard. You want to maintain that nice rice texture.
- Keep a bowl of water nearby to re-wet your hands as needed while you continue shaping.
Frying can also be a bit daunting. Make sure your oil is hot enough before adding the rice balls so they crisp up without absorbing too much oil. Enjoy these delicious bites of goodness!
How to Make Tuna Rice Balls
Ingredients You’ll Need:
For the Rice Balls:
- 2 cups cooked Japanese short-grain rice (warm)
- 1 can (5 oz) tuna, drained
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon soy sauce
- 1 tablespoon finely chopped green onions
- 1 teaspoon toasted sesame seeds (optional)
- Salt to taste
- Panko breadcrumbs for coating (about 1/2 cup)
- Vegetable oil for frying (about 1/2 cup)
For Garnishing:
- Nori seaweed sheets, shredded
- Chopped fresh herbs (like parsley or shiso)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 minutes for frying. Total time is about 25 minutes. It’s quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Tuna Mixture:
In a mixing bowl, combine the drained tuna, Japanese mayonnaise, soy sauce, chopped green onions, and toasted sesame seeds if you’re using them. Mix everything well until fully combined.
2. Combine with Rice:
Add the warm cooked rice to the tuna mixture. Gently mix together, seasoning lightly with salt if needed. Be careful not to mash the rice too much; you want to keep some texture with distinct rice grains.
3. Shape the Rice Balls:
Wet your hands with water to prevent sticking, then scoop a portion of the mixture and form it into small balls about the size of a golf ball. This helps them hold their shape when cooking.
4. Coat with Panko:
Spread the panko breadcrumbs on a plate. Take each rice ball and lightly coat it in the panko, pressing gently to help it stick.
5. Fry the Rice Balls:
Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, add the rice balls to the pan. Fry until the breadcrumbs turn golden brown and crisp, about 2-3 minutes on each side.
6. Drain and Garnish:
Once golden and crispy, remove the rice balls from the pan and place them on paper towels to drain any excess oil. Garnish each rice ball with shredded nori and chopped fresh herbs.
7. Serve and Enjoy:
Your Tuna Rice Balls are ready! Serve them warm or at room temperature. These delightful snacks are perfect for lunch, as an appetizer, or just a tasty treat!
Enjoy your delicious Tuna Rice Balls — crispy on the outside, tender and flavorful inside with umami tuna goodness! 🥳
Can I Use Other Types of Fish or Protein?
Absolutely! You can substitute the tuna with canned salmon, cooked crab, or even chickpeas for a vegetarian option. Just adjust the seasonings to match your new protein.
How Do I Store Leftover Tuna Rice Balls?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven or air fryer until heated through to restore some crispiness.
Can I Make These Rice Balls in Advance?
Yes! You can prepare the mixture a day ahead and store it in the fridge. When ready to serve, simply form the balls and fry them just before you plan to enjoy them for the best texture.
What Can I Serve With Tuna Rice Balls?
Tuna rice balls are great on their own, but you can serve them with dipping sauces like soy sauce or spicy mayo. They also pair wonderfully with a fresh salad or steamed vegetables for a complete meal!