Tuna Rice Ball served with vibrant garnish on a plate

Tuna Rice Ball

BySavannah Brooks
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Why Make This Recipe

Tuna rice balls are a simple and tasty snack or meal option. They are easy to make and require just a few ingredients. This recipe is perfect for lunchboxes, quick snacks, or a light meal. Plus, they are a great way to enjoy rice and tuna together in a fun shape!

How to Make Tuna Rice Ball

Ingredients:

  • 1 cup cooked rice
  • 1 can tuna, drained
  • 2 tablespoons mayonnaise
  • Salt to taste
  • Nori seaweed sheets
  • Sesame seeds (optional)

Directions:

  1. In a bowl, mix together the cooked rice, drained tuna, mayonnaise, and salt.
  2. Wet your hands with water to prevent sticking. Scoop a portion of the rice mixture, and shape it into a triangle or ball.
  3. Wrap the formed rice ball with a strip of nori seaweed.
  4. Sprinkle with sesame seeds if desired.
  5. Serve immediately or pack in a lunchbox.

How to Serve Tuna Rice Ball

Tuna rice balls can be served as a snack or light meal. They are great on their own or with a side of vegetables or a salad. You can also serve them with soy sauce for dipping, adding a little extra flavor.

How to Store Tuna Rice Ball

If you have leftovers, store the tuna rice balls in an airtight container in the refrigerator. They are best eaten fresh but can last for up to two days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap.

Tips to Make Tuna Rice Ball

  • Use cold cooked rice for better shaping.
  • Mix in your favorite seasonings or vegetables for added flavor.
  • If you find the rice too sticky, add a bit more mayonnaise to help it hold together.

Variation

You can add other ingredients to the rice mixture, like chopped green onions, cucumber, or even avocado. You can also switch the tuna for chicken or vegetables for different flavors.

FAQs

1. Can I use leftover rice?
Yes, leftover rice works great for this recipe. Just make sure it is not too wet.

2. Is this recipe gluten-free?
If you use gluten-free soy sauce for dipping, the rice balls themselves are gluten-free.

3. Can I make them ahead of time?
You can prepare the rice balls a few hours ahead and store them in the fridge. However, they are best eaten fresh.

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Tuna Rice Balls

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A simple and tasty snack made with rice and tuna, perfect for lunchboxes or light meals.

Ingredients

  • 1 cup cooked rice
  • 1 can tuna, drained
  • 2 tablespoons mayonnaise
  • Salt to taste
  • Nori seaweed sheets
  • Sesame seeds (optional)

Instructions

  1. In a bowl, mix together the cooked rice, drained tuna, mayonnaise, and salt.
  2. Wet your hands with water to prevent sticking. Scoop a portion of the rice mixture and shape it into a triangle or ball.
  3. Wrap the formed rice ball with a strip of nori seaweed.
  4. Sprinkle with sesame seeds if desired.
  5. Serve immediately or pack in a lunchbox.

Notes

Use cold cooked rice for better shaping. Mix in your favorite seasonings or vegetables for added flavor.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: Japanese

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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