Easy Tuna Rice Balls are a quick, satisfying, and flavorful snack or light meal that I love making with just a few ingredients. Inspired by Japanese onigiri, these rice balls are stuffed with a savory tuna filling and shaped into handheld bites that are perfect for lunchboxes, meal prep, or anytime I need a no-fuss, protein-packed option.

Why You’ll Love This Recipe

I love this recipe because it’s simple, budget-friendly, and really versatile. I use pantry staples like canned tuna and leftover rice, and I can flavor them however I like. They’re portable, don’t require utensils, and they hold up great in the fridge, making them perfect for grab-and-go snacks or quick lunches. Plus, they’re easy to make ahead and fun to customize.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked short-grain rice (preferably warm or at room temperature)
Canned tuna, drained
Mayonnaise (regular or Japanese-style)
Soy sauce (optional, for flavor)
Salt
Nori sheets (seaweed), cut into strips or squares
Sesame seeds (optional, for coating or garnish)

directions

I start by mixing the drained tuna with mayonnaise and a splash of soy sauce in a small bowl. I adjust the seasoning to taste.
With clean, damp hands, I scoop about ½ cup of rice into my palm and flatten it slightly.
I place a spoonful of the tuna mixture in the center and gently fold the rice around it to seal the filling.
I shape the rice into a ball or triangle, pressing gently to hold it together.
I wrap each rice ball with a strip of nori or press some sesame seeds onto the outside for extra texture.
I serve them right away or refrigerate until ready to eat.

Servings and timing

This recipe makes about 6 rice balls. It takes around 10–15 minutes to prep, making it a quick and easy dish ready in under 20 minutes.

Variations

Sometimes I mix chopped green onions or a dash of sriracha into the tuna for a spicy kick. I’ve also swapped the tuna for salmon or even cooked shredded chicken. When I want more flavor in the rice, I season it with a bit of rice vinegar, sugar, and salt—just like sushi rice. For an extra treat, I’ve even stuffed them with cheese or pickled veggies.

storage/reheating

I store tuna rice balls in an airtight container in the fridge for up to 2 days. They’re best served cold or at room temperature. I don’t recommend reheating them, especially if they’re wrapped in nori, since the seaweed can get chewy.

FAQs

Can I use other types of rice?

Short-grain or sushi rice works best because it sticks together. Long-grain rice tends to fall apart, so I avoid it for this recipe.

Is it okay to use flavored tuna?

Yes, I’ve used flavored tuna packets like lemon pepper or spicy Thai, and they add a fun twist without needing extra seasoning.

How do I keep them from falling apart?

I use warm or room temperature rice and gently but firmly press the rice around the filling. Wetting my hands helps prevent sticking.

Can I freeze tuna rice balls?

I don’t recommend freezing them with mayo in the filling—it can separate. But I’ve frozen plain rice balls and added the filling fresh later.

Do I have to use nori?

No, it’s optional. I sometimes roll the rice balls in sesame seeds or leave them plain if I don’t have seaweed on hand.

Conclusion

Easy Tuna Rice Balls are one of my favorite quick meals when I want something simple, tasty, and filling. They come together fast with ingredients I usually have on hand, and they’re perfect for any time of day. Whether I pack them for lunch or snack on them at home, these rice balls are always a go-to for convenience and flavor.