A quick snack or easy picnic dish, these tuna mayo rice balls are made with only a handful of ingredients.
I love rice and I love rice balls. They're a simple, two bite snack, perfect for packing in your bag. A few years back, pre-covid, I was in Japan and snacking on rice balls purchased from the local convenience store almost every day. You may know these as onigiri, usually shaped as a triangle or cylinder and packed with a variety of fillings.
The recipe for these tuna mayo rice balls is based off the Korean joomukbap. You'll find many different varieties on the internet, using a vast array of ingredients. Use what you have available. You could substitute the tuna with shredded imitation crab (seafood stick), finely diced spam or grilled mince. Add different flavourings like sriracha, kimchi or American-style cheese as well. The world is your rice ball.
The combination of tinned tuna and rich mayonnaise accompanied by sticky short grain rice is a common one and much loved by all. The seaweed adds a salty umaminess, and the furikake adds an extra bit of flavour in the ball itself. I've added spring onions (scallions), but the crunch of a finely diced red or white onion or even a diced capscium would work well too. I recommend using Kewpie mayonnaise for this recipe. It is made with egg yolks only, creating a tasty, thick mayonnaise.
Watch the video here. Don't forget to tag me on Instagram or TikTok if you make this recipe, I love to see it!
Tuna Mayo Rice Balls
Ingredients
- 2 cups 350g cooked short grain or sushi rice
- 185 g tin tuna drained
- 2 spring onions diced
- 1 tablespoon furikake or toasted sesame seeds
- 3 tablespoon kewpie mayonnaise
- 1.5 teaspoon sesame oil
- ½ teaspoon salt
- 1 cup roasted seaweed sheets 2-3 packs
Instructions
- Place rice in a bowl with tuna, spring onion, furikake, mayonnaise, sesame oil and salt.
- Stir well until all ingredients are combined.
- Add roasted seaweed sheets to a ziplock bag. Seal the bag up and crush the seaweed to create small flakes. You could also used pre made roasted seaweed flakes.
- Add a tuna rice ball one at a time into the seaweed flakes, tossing around to lightly coat. Repeat with remaining balls.
- Serve straight away, or place in an airtight container in the fridge to enjoy when you're ready.
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