Tasty Tuna and Rice Balls Recipe – Fast and Easy
I was in South Korea and came across these incredible little rice balls they were selling on the street. Of course, I had to go back home and reproduce them. The outcome was incredible. After that, I served them up at a party and my guests went wild.
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- 2 cups cooked rice, long grain cool enough to handle (Please see notes for tips on the rice.)
- 2 - 3 drops sesame oil (You can add as much as you like. Just don't make it too overpowering.)
- 1 medium sheet of dried seaweed (about 6 inch square), cut into thin strips (You can pick it up in the Asian section of just about any grocery store.)
- 170 grams tuna in water (6 oz can)
- 1/4 cup mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium green onion, chopped
Add the rice, sesame oil and seaweed strips to a bowl. Mix until well combined. If you are making rice balls without the seaweed, just don't add it.
In a separate bowl, combine the tuna, salt, pepper, garlic, and mayo. Mix until well incorporated.
Spray some oil on your hands and scoop 2 heaping tablespoons of the mixture into your palm. Roll it into a ball and flatten it out. Scoop up about a teaspoon of the tuna mixture and put it in the centre. Add one more heaping tablespoon of the rice mixture over it and form it into a ball. Roll the balls in the sesame seed and place on a plate.
Serve and enjoy your tasty tuna rice balls.
Servings 1
- Amount Per Serving
- Calories 256kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.9g5%
- Cholesterol 119mg40%
- Sodium 524mg22%
- Potassium 135mg4%
- Total Carbohydrate 32g11%
- Dietary Fiber 1.3g6%
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
There are a few tips to making the rice more pliable which makes it easier to create the balls.
First, use the rice freshly cooked. Just cool enough so you can work with it.
Basmati or Japanese rice seems to work well. It seems to be stickier when freshly cooked. Long grain rice will work, but it's not as good.
Don't undercook the rice. If anything overcook it a bit.
In terms of the tuna salad, you can adjust the seasoning and amount of mayo used to suit your taste.
Use a good tuna. Believe me, it will make all the difference in the world.
