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Tuna Mayo Rice Balls

A quick snack or easy picnic dish, these tuna mayo rice balls are made with only a handful of ingredients.
Prep Time15 minutes
Total Time15 minutes
Course: Savoury
Cuisine: Korean
Servings: 8 -10 balls
Author: Andrea

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.