Tuna Mayo Rice Balls

I discovered tuna mayo rice balls while trying to recreate a snack I once grabbed at a tiny train station shop during a trip abroad. I was rushing, hungry, and expecting something plain but the moment I took a bite, I stopped mid-step. The warm, soft rice paired with the creamy tuna was incredibly comforting and full of umami flavor, and I’ve been making my own version at home ever since.

Because these are so simple to put together and easy to customize, I often turn to them when I need a quick lunch, a savory snack, or something portable for road trips or picnics. They’re fun to make and even more fun to eat and once you get the hang of shaping them, they become a satisfying, go-to meal prep option that doesn’t require a long list of ingredients.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cooked short-grain rice – The base that holds everything together and gives these balls their classic chewy texture.
• Canned tuna – The protein-packed filling that’s both savory and satisfying.
• Japanese mayonnaise – It brings creaminess and tang, perfectly complementing the tuna.
• Soy sauce – Adds a punch of salty umami to balance the richness.
• Green onions – A pop of freshness and a light crunch.
• Sesame seeds – For a toasty, nutty flavor and extra visual appeal.
• Salt – Just a pinch enhances all the other ingredients.

Tools You’ll Need

• Rice cooker or pot – To prepare fluffy, sticky rice with the right consistency.
• Mixing bowl – For combining the tuna and mayo filling.
• Spoon or spatula – Helps to stir everything together neatly.
• Plastic wrap or damp hands – Useful for shaping the rice balls without sticking.
• Small bowl of water – Keeps your hands moist while handling the rice.
• Tray or plate – To rest the finished rice balls before serving or storing.

Instructions

Step 1:

I start by cooking the rice. I like to use short-grain rice and let it cool just enough so it’s warm and easy to handle but not steaming hot.

Step 2:

While the rice cooks, I prepare the filling. I mix the drained tuna with Japanese mayo in a small bowl. I usually add a little soy sauce and chopped green onions at this stage for extra flavor.

Step 3:

Once the rice is cool enough to handle, I wet my hands with water to keep the rice from sticking. Then, I take a small scoop of rice and flatten it slightly in my palm.

Step 4:

I place about a teaspoon of the tuna mayo mixture in the center of the rice and gently fold the rice around it to form a ball, sealing the filling inside.

Step 5:

I roll each ball gently to smooth out the shape, then place it on a clean plate. I repeat until all the rice and filling are used up.

Step 6:

To finish, I sprinkle the tops with sesame seeds and more green onions. If I want a golden, slightly crispy finish, I’ll sear them in a non-stick pan for a minute or two on each side.

Tips

If you want a little spice, I sometimes add a touch of sriracha or wasabi to the tuna mayo mixture. For a fun twist, I’ve also swapped out the tuna for flaked salmon or added a tiny cube of cheese inside. If I’m packing these for later, I wrap each one in plastic wrap to keep them moist and fresh.

Ways to Serve

Pair them with miso soup and pickled vegetables for a quick bento-style meal.

Serve them as finger food at gatherings or parties.

Pack them for school lunches or picnic snacks kids love the creamy filling!

Frequently Asked Questions

How long can I store Tuna Mayo Rice Balls?

Tuna mayo rice balls are best enjoyed fresh, but you can store them in the fridge for up to 2 days. Just be sure to wrap them tightly to keep the rice from drying out.

Can I use regular mayonnaise for this recipe?

Yes, but Japanese mayo gives it that signature tang and richness. You can find it at most Asian markets or online.

Can I freeze Tuna Mayo Rice Balls?

I don’t recommend freezing them with the mayo filling, as the texture can become watery once thawed. Fresh is best for this recipe!

See You in the Kitchen

I hope you give these tuna mayo rice balls a try! They’ve become a comfort food in my kitchen, and I’d love to hear how yours turn out. Don’t forget to save or pin this recipe if it hits the spot for you.

Happy Cooking!

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