These tuna mayo rice balls are a quick, satisfying snack made with just a handful of pantry staples. They’re perfect for lunchboxes, picnics, road trips or any moment when you want something filling without turning it into a whole cooking project.
Updated January 2026
If you’ve ever travelled through Japan, you’ll know how iconic rice balls are. Convenience stores stock rows of them in endless flavours, and they make the ideal grab-and-go snack. Called onigiri, they’re traditionally shaped into triangles or cylinders and wrapped in seaweed, with savoury fillings tucked inside.
This version takes inspiration from Korean jumeokbap, which are smaller, round rice balls mixed with the filling rather than stuffed. Jumeokbap are incredibly versatile. They’re designed to be made with whatever you have on hand, which is exactly why they’re so popular.
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Why You’ll Love These Tuna Mayo Rice Balls
- Quick & easy to make — these rice balls come together with minimal prep and no special tools.
- Budget-friendly pantry ingredients — made using affordable staples like tinned tuna, rice and mayonnaise, this is a great recipe to keep on rotation when you want something filling without an expensive grocery shop.
- Perfect for meal prep & picnics — these tuna mayo rice balls hold their shape well and taste just as good cold or at room temperature, making them ideal for lunchboxes, picnics, road trips or beach days.
- Customisable to what you have on hand — this recipe is intentionally flexible. You can tweak the filling, add extra flavourings, or swap ingredients depending on what’s already in your fridge or pantry.
- Family-friendly & approachable flavours — the creamy tuna filling is mild, comforting and widely loved, making these rice balls a great option for both kids and adults.
Ingredients & Substitutions
Roasted seaweed sheets (nori) – crushed into flakes to coat the rice balls; pre-made roasted seaweed flakes also work well, or wrap the rice balls individually just before serving
- Cooked short-grain or sushi rice – sticky rice that holds together well and is essential for forming rice balls; medium-grain rice will work in a pinch, but avoid long-grain varieties like basmati or jasmine
- Tinned tuna – drained well; tuna in springwater keeps things lighter, while tuna in oil adds richness and flavour
- Spring onions – also known as scallions. Finely sliced for freshness and mild onion flavour; substitute with finely diced red onion
- Furikake – Japanese rice seasoning that adds umami and texture; toasted sesame seeds are a simple substitute if you don’t have furikake on hand
- Kewpie mayonnaise – Japanese-style mayonnaise made with egg yolks only, giving a richer, creamier result; regular whole-egg mayonnaise can be used if needed
- Sesame oil – adds nuttiness and depth; omit if preferred
- Salt – seasons the rice and balances the flavours; adjust to taste depending on how salty your tuna and furikake are
How To Make Tuna Mayo Rice Ball (Step-By-Step Instructions)
Step 1: Add the cooked rice to a large bowl, then add the drained tuna, spring onions, furikake, Kewpie mayonnaise, sesame oil and salt.
Step 2: Mix well until everything is evenly combined. (It should look creamy and hold together easily.)
Step 3: Crush the roasted seaweed sheets into small flakes. The easiest way is to pop them into a ziplock bag, seal it, then gently crush with your hands. (Alternatively, you can use pre-made roasted seaweed flakes.)
Step 4: Shape the mixture into small rice balls using slightly damp hands. Then add one rice ball at a time to the seaweed flakes and toss gently to lightly coat. Repeat with the remaining rice balls.
Step 5: Serve straight away, or store in an airtight container in the fridge until you’re ready to eat.
Tips for the Best Tuna Mayo Rice Balls
- Use freshly cooked, warm rice — slightly warm rice mixes more easily with the tuna and mayo and helps the rice balls hold together better than cold rice.
- Drain the tuna really well — excess liquid can make the mixture soggy and harder to shape, so take a moment to press out as much moisture as possible.
- Adjust seasoning to taste — furikake, tuna and seaweed all vary in saltiness, so taste the mixture before shaping and adjust the salt if needed.
- Dampen your hands before shaping — lightly wet hands prevent the rice from sticking and make rolling the balls much easier.
- Add the seaweed just before serving — for the best texture, coat the rice balls in seaweed flakes right before eating so they stay crisp rather than soft.
Tuna Mayo Rice Ball Variations
Once you’ve mastered the base, these tuna mayo rice balls are easy to customise. Use this section as inspiration and adapt based on what you have on hand.
- Spicy tuna mayo rice balls — add sriracha or a little gochujang to the rice mixture for a little heat and extra depth of flavour. Alternatively, use a spicy mayonnaise.
- Crab-style rice balls — swap the tuna for shredded imitation crab (seafood sticks) for a sweeter, lighter filling reminiscent of California Rolls.
- Spam rice balls — finely dice spam and pan-fry until golden and crisp before mixing through the rice.
- Cheesy rice balls — add small cubes or shreds of American-style cheese for extra creaminess. This one is especially popular with kids!
- Veg-forward version — add finely diced capsicum, corn or cucumber for extra crunch and freshness.
Storage & Make-Ahead Tips
- Fridge storage — store the rice balls in an airtight container in the fridge for up to 2 days.
- Best time to add seaweed — for the best texture, coat the rice balls in seaweed flakes just before serving. This prevents the seaweed from becoming soft.
- Lunchbox-friendly — these are great for lunchboxes or picnics, but keep chilled until ready to eat, especially in warmer weather.
- Not freezer-friendly — rice balls made with mayonnaise don’t freeze well, so this recipe is best enjoyed fresh or within a couple of days.
Frequently Asked Questions
Can I make tuna mayo rice balls ahead of time?
Yes. You can prepare them up to a day in advance and store them in the fridge. For best results, add the seaweed coating just before serving.
What rice is best for rice balls?
Short-grain or sushi rice works best because it’s naturally sticky and holds its shape well.
Can I use regular mayonnaise instead of Kewpie?
Yes. Regular whole-egg mayonnaise will work, though Kewpie gives a richer, more umami-forward flavour.
Are tuna mayo rice balls served hot or cold?
They’re typically eaten at room temperature or chilled, making them ideal for packed lunches and picnics.
More Lunchbox-Friendly Recipes to Try
If you’re looking for more easy, packable lunch ideas, try these next:
- Spam, Egg & Cheese Kimbap – a hearty, handheld option that’s filling, savoury and perfect for meal prep
- California Onigiri – a fresh twist on classic rice balls with familiar flavours
- Tuna Puffs – crisp, golden pastry snacks that are great warm or cold
These all pair well with the tuna mayo rice balls and work nicely for lunchboxes, picnics or make-ahead snacks.
📖 Recipe
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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