Name: Easy Tuna Rice Balls
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups cooked rice (white or brown); 1 can (5 oz) tuna, drained; 1 tablespoon mayonnaise; 1 teaspoon soy sauce; 1/2 teaspoon salt (optional); 1/4 teaspoon black pepper; 1 sheet nori (seaweed), cut into strips (optional)

Why You’ll Love Easy Tuna Rice Balls Recipe

• They’re incredibly easy — ready in about 15–25 minutes.
• Made with affordable pantry ingredients you might already have.
• Great for lunches, picnics, or school lunchboxes.
• Portable and satisfying with balanced carbs and protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 to 1.5 cups torn roasted seaweed
2 cups prepared sushi rice
1 tbsp sesame oil (toasted, for nutty aroma)
150 g canned tuna, drained well
2 to 3 tbsp Japanese mayonnaise (such as Kewpie)

Directions

In a large bowl, combine the prepared sushi rice, sesame oil, tuna, Japanese mayonnaise, and torn roasted seaweed.
Mix everything thoroughly until the ingredients are distributed evenly. Add more mayonnaise if you prefer a creamier texture.
Press the rice mixture into a flat layer, then divide it into 8 even portions.
With clean hands, scoop and gently press each portion into a firm ball.
Serve immediately for best texture and flavor.

Servings and timing

Servings: Makes about 8 tuna rice balls
Preparation time: About 10 minutes
Total time: About 15–25 minutes

Variations

• Spicy version – Mix a little sriracha or chili paste into the tuna‑mayo filling for gentle heat.
• Grilled (Yaki Onigiri) – After shaping, brush with a bit of oil and grill until slightly crispy.
• With furikake – Add furikake seasoning to the rice for extra umami flavor.
• Vegan twist – Replace tuna with mashed chickpeas or tofu and plant‑based mayo.
• Brown rice option – Use cooked brown rice for added fiber and nutrition.

Storage/Reheating

• Storage: Keep leftover rice balls in an airtight container in the fridge for up to 1–2 days.
• Reheating: Microwave briefly for 20–30 seconds to warm through, or enjoy cold as a packed lunch.
• Note: Seaweed can become soggy when stored; add fresh sheets just before serving.

FAQs

How long do tuna rice balls last in the fridge?

They stay fresh up to about 1–2 days when stored in an airtight container.

Can I use leftover rice?

Yes — using slightly warm leftover rice helps the balls stick together.

Is this recipe gluten‑free?

It can be if you use gluten‑free soy sauce and check all labels on packaged ingredients.

What rice is best for tuna rice balls?

Short‑grain or sushi rice works best because it’s sticky and holds shape well.

Can I freeze tuna rice balls?

Freezing can change the rice texture, so it’s not recommended for best results.

How can I make them more filling?

Add extra tuna or mix in veggies like chopped cucumber or carrots before forming balls.

Can I make these ahead of time?

Yes — but wrap them tightly and keep refrigerated; add seaweed just before eating.

What other fillings can I try?

Try salmon, egg salad, or spicy tuna variations for different flavors.

Are tuna rice balls suitable for kids?

Yes — they’re easy to hold and kid‑friendly with mellow flavors.

Can I add sauces?

Yes — a side of soy sauce, spicy mayo, or wasabi mayo pairs well.

Conclusion

Easy Tuna Rice Balls are an adaptable, satisfying recipe that fits a variety of meals — from quick snacks to lunchbox stars. With a handful of simple ingredients and minimal prep, you’ll have a delicious, portable dish everyone can enjoy. Customize with fillings and seasonings to make this classic your own.