Ingredients
- 2 cups cooked short-grain rice (warm or room temperature)
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise (regular or Japanese Kewpie-style)
- 1 teaspoon soy sauce (optional)
- Salt to taste
- Nori sheets, cut into strips or squares
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- In a small bowl, mix drained tuna with mayonnaise, soy sauce, and a pinch of salt. Adjust seasoning to taste.
- Wet your hands to prevent sticking. Scoop about ½ cup of rice into your palm and flatten it slightly.
- Place a spoonful of the tuna mixture in the center of the rice.
- Fold the rice around the filling, shaping it into a ball or triangle and pressing gently to hold it together.
- Wrap each rice ball with a strip of nori or roll it in sesame seeds for coating.
- Serve immediately or arrange in a container and refrigerate until ready to eat.
Notes
- Add chopped green onions or a dash of sriracha to the tuna mixture for extra flavor.
- Swap in salmon or cooked shredded chicken if desired.
- Season rice with a splash of rice vinegar, sugar, and salt to make sushi-style rice.
- Freeze plain rice balls (without tuna) and add filling fresh after thawing.
- Skip the nori and roll in sesame seeds or leave plain for simplicity.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake assembly
- Cuisine: Japanese-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 rice ball
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
