If you love an easy, satisfying snack that actually hits the spot, these tuna corn and mayo rice balls are about to be on repeat! Think fluffy seasoned rice mixed with a creamy tuna and pops of sweet corn, all shaped into handheld bites that are perfect for lunchboxes, picnics or a quick fridge raid moment.
Inspired by Japanese onigiri, this version leans into that classic tuna mayo flavour but with a little extra texture and sweetness from the corn. They’re simple to make, easy to customise and one of those recipes you’ll find yourself throwing together without thinking once you’ve made them once.
They also double as a toddler friendly meal or snack. Soft, easy to hold and made with familiar flavours, these rice balls are great for little hands and can be adjusted to suit your child’s taste. Whether you’re packing a lunchbox, planning snacks for the week or just need something reliable on hand, these tick all the boxes.
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Why You’ll Love This Recipe
I’m convinced you’ll be making this recipe on repeat, if not for the fact they are such a solid flavour combination!
- Easy to make – Simple ingredients, minimal prep and no complicated steps.
- Perfect for meal prep – Make a batch ahead and have quick lunches or snacks ready to go.
- Toddler friendly – Soft, easy to hold and made with familiar flavours little ones tend to enjoy.
- Great for lunchboxes – Portable, mess-free and just as good eaten cold or at room temperature.
- Customisable filling – Swap the tuna for salmon, add avocado or tweak the mayo to suit your taste.
- Balanced and satisfying – A mix of carbs and protein that will actually keep you full.
Ingredients & Substitutions
- Short grain rice – Sushi rice is ideal here. Medium grain can work, but avoid long grain as it won’t stick as well.
- Water
- Tuna in springwater – You can use tuna in oil for a richer flavour, just drain well. Tinned salmon would also work well.
- Sweetcorn kernels – Canned (my preference), fresh or frozen (thawed) all work.
- Kewpie mayonnaise – Gives that signature creamy, slightly tangy Japanese-style flavour. Regular whole egg mayo works too, but Kewpie is worth it if you have it.
- Furikake – A Japanese rice seasoning that adds umami and extra flavour throughout. Purchase from any Asian grocer. If you don’t have it, try a mix of sesame seeds, crushed nori and a pinch of salt.
- Salt and black pepper
How to Make Tuna Corn and Mayo Rice Balls
Step 1: Rinse the rice under cold water until the water runs mostly clear. Cook with the water using your preferred method (rice cooker or stovetop). Once cooked, allow the rice to cool slightly until warm but still easy to handle.
Step 2: In a large bowl, combine the cooked rice, drained tuna, sweet corn, mayonnaise, furikake, salt and pepper. Use a spatula or your hands (easiest) to gently mix until everything is evenly combined.
Step 3: Lightly wet your hands with water to prevent sticking. Scoop up some of the mixture and shape into a ball slightly larger than a golf ball, pressing firmly so the rice holds together. Repeat with the remaining mixture.
Step 4: Serve straight away, or place in an airtight container and refrigerate for later. Best enjoyed within 2 days.
Tips for Perfect Tuna Corn and Mayo Rice Balls
- Use warm rice – Rice that’s slightly warm is much easier to shape and will hold together better than cold rice.
- Don’t skip rinsing the rice – This removes excess starch and gives you that clean, slightly sticky texture that’s ideal for rice balls.
- Drain the tuna well – Too much liquid will make the mixture wet and harder to shape.
- Mix gently but thoroughly – You want everything evenly combined without mashing the rice too much.
- Wet your hands before shaping – This stops the rice from sticking and makes the process much easier.
- Press firmly when shaping – A bit of pressure helps the rice balls hold their shape and not fall apart.
- Adjust seasoning to taste – Furikake and mayo can vary in saltiness, so taste the mixture before shaping and tweak if needed.
- Make them smaller for toddlers – Bite-sized portions are easier for little hands to hold and eat.
Variations
- Spicy tuna version – Add a little sriracha to the mayo for a gentle kick. Skip for toddlers or keep it very mild.
- Tuna avocado rice balls – Mix in small cubes of avocado for extra creaminess and healthy fats. Best eaten fresh.
- Cheesy rice balls – Add a handful of shredded cheese for delicious, kid-friendly twist.
- Salmon instead of tuna – Swap the tuna for flaked cooked salmon or even tinned salmon for a similar flavour profile.
- Onigiri-style filling – Instead of mixing everything together, place the tuna, corn and mayo mixture in the centre and wrap the rice around it. You could also press it into a traditional triangle onigiri mould.
- Add extra veg – Finely chopped cucumber, carrot or even edamame can be mixed through for added texture and nutrition.
Storage & Make Ahead
These tuna corn and mayo rice balls are perfect for prepping ahead and keeping on hand for quick meals or snacks.
Fridge
Store in an airtight container for up to 2 days. The rice will firm up slightly as it chills, so let them sit at room temperature for 10–15 minutes before eating for the best texture.
Lunchboxes
They hold up well at room temperature for a few hours, making them great for school or work lunches. Pack them in an airtight container for transporting.
Make ahead
You can cook the rice and prepare the mixture in advance, then shape the rice balls when ready to serve. Keep in mind that the rice will firm up if it sits in the fridge, making it harder for the balls to stick together when shaping.
Freezing
Not recommended, as the mayonnaise and rice texture don’t freeze and thaw well.
FAQs
Can I use regular long grain rice?
I don’t recommended this. Short grain rice gives you that sticky texture needed to hold the rice balls together. Long grain rice tends to be too dry and won’t shape as easily.
Can I make these ahead of time?
Yes. You can make them up to 2 days in advance and store them in the fridge. Let them sit out briefly before eating so the rice softens slightly.
Can I make these without mayonnaise?
You can, but the mayo adds creaminess and helps bind the filling. If needed, try cream cheese or mashed avocado as an alternative.
Are these safe for toddlers?
Yes, just adjust to suit. Skip or reduce the salt, pepper and furikake if needed, and shape into smaller portions for easy handling.
Can I eat these cold?
Yes, they’re great cold or at room temperature, which makes them perfect for lunchboxes or on-the-go snacks.
Can I use tuna in oil?
Absolutely. It will give a richer flavour, just make sure to drain it well before mixing.
More Rice Ball Recipes to Try
If you loved these tuna corn and mayo rice balls, here are a few more onigiri-style recipes to add to your rotation:
- Mentaiko Onigiri – Salty, umami-packed and slightly spicy, this one’s a must-try if you’re feeling a little adventurous. One of my all time favourite fillings!
- Kimchi Tuna Rice Balls – A bold, flavour-packed twist with tangy kimchi and savoury tuna.
- Spam and Egg Onigiri – A comforting, protein-packed option that’s perfect for breakfast or a hearty snack.
These are all easy, satisfying and perfect for mixing up your lunchbox or snack game.
📖 Recipe
Tuna Mayo Corn Rice Balls
Ingredients
- 1.5 cups ~280g short grain rice rinsed
- 375 mL water
- 185 g tin tuna in springwater drained
- 1 cup sweetcorn kernels
- ¼ cup Kewpie mayonnaise
- 1.5 tablespoon furikake
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Cook with the water using your preferred method (rice cooker or stovetop). Once cooked, allow the rice to cool slightly until warm but still easy to handle.
- In a large bowl, combine the cooked rice, drained tuna, sweet corn, mayonnaise, furikake, salt and pepper. Mix gently until everything is evenly combined.
- Lightly wet your hands with water to prevent sticking. Scoop up some of the mixture and shape into balls slightly larger than a golf ball, pressing firmly so they hold together.
- Serve immediately, or store in an airtight container in the fridge for up to 2 days.
Notes
- Use short grain rice for the best sticky texture.
- Wet hands when shaping to prevent sticking.
- Let rice balls sit at room temperature for 10–15 minutes before eating if refrigerated.
- Adjust seasoning to taste depending on your furikake and mayonnaise.
- For toddlers, reduce salt and pepper and shape into smaller portions.
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