Tuna Mayo Corn Rice Balls
These tuna mayo corn rice balls are an easy, satisfying snack or lunch made with fluffy rice, creamy tuna and sweet corn. Perfect for meal prep, lunchboxes or a toddler-friendly bite.
Servings: 15 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.