If you’ve got leftover rice and a can of tuna sitting in the pantry, these kimchi tuna rice balls are such a good one to make. They’re quick, super satisfying and packed with that salty, savoury, slightly spicy flavour from the kimchi. Perfect for an easy lunch, a snack, or one of those I can’t be bothered cooking moments.
They’re basically a simple onigiri-style rice ball, but with a bit more oomph. The tuna keeps it filling, the kimchi brings all the flavour, and once you start making them you’ll realise how easy they are to throw together. Great for lunchboxes, meal prep, or just something different to break up your usual routine.
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Why You’ll Love This Recipe
These kimchi tuna rice balls are quick, flavour-packed and made with simple ingredients you probably already have on hand.
- Big flavour, minimal effort – The combo of tuna and kimchi does all the heavy lifting, so you get a super punchy result with very little work.
- Perfect for leftover rice – A great way to use up cooked rice and turn it into something completely new and exciting.
- Quick and easy to make – No complicated steps, just mix, shape and you’re done. Ideal for busy days or low-energy cooking.
- Great for lunchboxes or snacks – Portable, filling and easy to eat on the go, whether for yourself or the kids.
- Customisable to your taste – Adjust the spice, add mayo for creaminess or mix through extra fillings depending on what you have.
- Budget-friendly ingredients – Made with pantry staples like canned tuna and rice, with kimchi adding heaps of flavour without needing much else.
Ingredients & Substitutions
- Sesame oil – You can substitute with a neutral oil, but you’ll lose a bit of that signature taste.
- Kimchi – Finely diced for even distribution and maximum flavour throughout. Use well-fermented kimchi for a stronger, tangier result.
- Gochujang – Brings heat, sweetness and umami. Find this at any Asian grocer, or in the Asian food aisle at your local supermarket.
- Honey (optional) – Adds a touch of sweetness to balance the spice and tanginess of well-fermented kimchi. You can skip it or swap with sugar if preferred.
- Canned tuna – Use tuna in springwater for a lighter result. Tuna in oil works too, just drain well.
- Spring onions – Also known as scallions. You can substitute with finely diced red onion if needed.
- Cooked short grain rice – Essential for that sticky texture that holds everything together. Warm or room temperature is best for rolling.
- Salt and pepper – Used to season and balance the flavours. Adjust to taste depending on how salty your kimchi is.
- Seasoned seaweed – Also called laver. You can crush roasted snack seaweed sheets or use furikake as an alternative.
How to Make Kimchi Tuna Rice Balls
Step 1: Heat the sesame oil in a fry pan over medium heat. Add the finely diced kimchi and cook for a few minutes, stirring occasionally, until any excess moisture has evaporated.
Step 2: Add the gochujang and honey, if using, and stir to combine. Cook for another 1–2 minutes, then remove from heat and set aside to cool slightly.
Step 3: In a large bowl, combine the cooked kimchi mixture with the drained tuna, spring onions, cooked rice, salt and pepper. Mix well using a spatula or your hands until evenly combined.
Step 4: Scoop out portions of the mixture and roll into evenly shaped balls, slightly larger than a golf ball. Press firmly so they hold their shape.
Step 5: Place the crushed seasoned seaweed in a bowl. Roll each rice ball in the seaweed, turning to coat all sides. Serve immediately.
Tips for the Best Kimchi Tuna Rice Balls
- Use slightly warm rice – Fresh or slightly warm rice is easier to shape and helps the balls hold together better than cold rice.
- Chop the kimchi finely – This ensures the flavour is evenly distributed and makes the rice balls easier to roll.
- Cook out excess moisture – Letting the kimchi cook down properly prevents soggy rice balls and keeps the texture just right.
- Mix thoroughly – Make sure everything is evenly combined so each bite has a good balance of tuna, kimchi and rice.
- Wet your hands when shaping – This stops the rice from sticking and helps you get smooth, even balls.
- Press firmly when rolling – Compacting the mixture properly helps the rice balls hold their shape.
Storage & Make-Ahead
- Best eaten fresh – These are at their best just after making, when the texture is soft and the seaweed is still crisp.
- Store in the fridge – Keep leftovers in an airtight container for up to 2 days. The rice will firm up slightly as it chills.
- Bring to room temperature before eating – Let the rice balls sit out for 15–20 minutes to soften slightly before serving.
- Store seaweed separately if possible – If making ahead, keep the seasoned seaweed separate and coat just before serving to maintain texture. Otherwise the seaweed will soften!
- Not freezer friendly – Freezing will affect the texture of the rice and kimchi, so it’s not recommended.
FAQs
Can I make these ahead of time?
Yes, you can make them a few hours ahead and store them in the fridge. For best texture, coat in the seaweed just before serving.
Can I use brown rice instead of white rice?
You can, but the texture will be less sticky and slightly harder to shape. Short grain white rice gives the best result.
Is this recipe very spicy?
It has a mild to moderate heat from the kimchi and gochujang. You can reduce the spice by using less gochujang or choosing a milder kimchi.
Can I add mayo to the mixture?
Yes, adding a spoonful of mayo will make the filling creamier and slightly mellow out the spice.
What can I use instead of tuna?
You can substitute with cooked salmon, canned salmon or even shredded imitation crab for a similar result.
Do I have to use seaweed?
No, the rice balls are still delicious without it. You can also roll them in furikake or sesame seeds for a different finish.
More Rice Ball Recipes to Try
If you loved these kimchi tuna rice balls, here are a few more easy and flavour-packed variations to try next:
- Spam & Egg Rice Balls – A savoury, protein-packed option that’s perfect for breakfast or a quick, satisfying snack.
- Tuna Mayo Rice Balls – A creamy, classic combo that’s simple, comforting and always a crowd favourite.
- California Onigiri – Inspired by sushi flavours, these are fresh, light and great for lunchboxes or meal prep.
📖 Recipe
Kimchi Tuna Rice Balls
Ingredients
- ½ tablespoon sesame oil
- 1 cup kimchi finely diced
- 1 tablespoon gochujang
- 1 teaspoon honey optional
- 185 g can tuna drained
- 2 spring onions finely sliced
- 3 cups cooked short grain rice
- Salt and pepper to taste
- 1 cup seasoned seaweed laver, crushed
Instructions
- Heat the sesame oil in a fry pan over medium heat. Add the diced kimchi and cook for a few minutes until softened and excess moisture has evaporated.
- Stir in the gochujang and honey, if using. Cook for another 1–2 minutes, then remove from heat and allow to cool slightly.
- In a large bowl, combine the kimchi mixture with the tuna, spring onions, cooked rice, salt and pepper. Mix well until evenly combined.
- Scoop out portions of the mixture and roll into balls, pressing firmly so they hold their shape.
- Roll each rice ball in the crushed seasoned seaweed until evenly coated. Serve immediately.
Notes
- Use freshly cooked or slightly warm rice for easier shaping.
- Finely chopping the kimchi helps distribute flavour evenly and improves texture.
- Adjust the amount of gochujang depending on your spice preference.
- Add a spoonful of mayo for a creamier variation.
- Best eaten fresh, but can be stored in the fridge for up to 2 days.
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