I made Rice And Tuna Balls that are stupidly addictive, all crunchy roasted nori and sesame on the outside with a creamy tuna mayo core that actually makes snacking fun.
I’m obsessed with these Tuna Mayo Rice Balls. I love how the mayo-tuna mix is creamy but not boring, and that roasted nori snap gives it attitude.
I make them when I need something quick that still feels special. And yeah, kids go nuts for Rice And Tuna Balls at lunch.
Not trying to be dramatic, but Tuna Sushi Balls are addictive, especially with sesame on top. I keep it real: 2 cups cooked short grain rice (about 360 g) and 1 can tuna, drained (approx 120–150 g).
No fuss, just crave-worthy bites. Gimme one now, please.
I’m not kidding.
Ingredients
- Basically the soft, sticky base that holds everything together and feels comforting.
- Packed protein, slightly flaky and satisfying, like a tuna hug in a ball.
- It’s creamy, adds richness and a little tang, Kewpie makes it extra good.
- A salty umami pop, makes the filling taste less flat and more rounded.
- Plus a fresh bite and green color, tiny bursts of oniony brightness.
- Just a pinch wakes up the whole thing, don’t overdo it.
- Toasted seeds give nuttiness and a tiny crunch, kind of addictive.
- Basically the crunchy wrapper that adds sea flavor and makes it easy to hold.
Ingredient Quantities
- 2 cups cooked short grain rice (about 360 g)
- 1 can tuna, drained (approx 120–150 g)
- 2 tbsp mayonnaise (Kewpie if you prefer)
- 1/2 tsp soy sauce
- 1 small spring onion, finely chopped (about 1 tbsp) optional
- Pinch of salt
- 1 tsp toasted sesame seeds
- 2–4 sheets roasted nori, cut into strips
How to Make this
1. Drain the canned tuna well and flake it into a small bowl, then stir in 2 tbsp mayonnaise, 1/2 tsp soy sauce, the finely chopped spring onion if using, and 1 tsp toasted sesame seeds; taste and add a tiny pinch of salt if it needs it.
2. Wet your hands with cold water and rub a little salt over your palms so the rice wont stick, about a pinch each time you shape one.
3. Divide the 2 cups cooked short grain rice into 4 to 6 portions depending how big you want them (I like 6 for snack size); keep a bowl of water nearby to re-wet your hands as needed.
4. Take one rice portion, flatten it in your palm into a small disc, put about 1 tablespoon of the tuna mayo mixture in the center, then fold the rice around it and gently press to form a ball or triangle, sealing the filling inside; dont pack too tight or the rice gets hard.
5. Repeat shaping for the remaining rice and filling; if the rice is very sticky cool it a few minutes first on a tray so it shapes easier.
6. Sprinkle a few extra sesame seeds on top of each rice ball and press lightly so they stick.
7. Cut roasted nori sheets into strips and wrap one strip around each rice ball, seam side down, or cover one whole face for a classic onigiri look; the nori will be crunchier if you wait to wrap until serving.
8. If you like them chilled, pop the rice balls in the fridge for 10 minutes; otherwise serve right away with soy sauce for dipping if you want a bit more salt.
9. Leftovers keep covered in the fridge for up to 24 hours but the nori will soften, so if you plan ahead store nori separately and wrap just before eating.
10. Quick tips: use short grain rice for best stickiness, Kewpie mayo gives a richer taste, dont overfill or they fall apart, and keep your hands wet so the rice doesnt cling to you instead of forming a nice ball.
Equipment Needed
1. Medium bowl for flaking and mixing the tuna filling
2. Rice paddle or wooden spoon to handle the cooked rice
3. Small bowl of water for wetting your hands and a pinch of salt nearby
4. Plastic wrap or a tray to cool and rest the rice portions
5. Measuring spoons for mayonnaise, soy sauce and sesame seeds
6. Sharp kitchen scissors or a knife to cut nori into strips
7. Plate or airtight container for storing finished onigiri in the fridge
FAQ
Tuna Mayo Rice Balls (Tuna Mayo Onigiri) Recipe Substitutions and Variations
- Tuna: swap for canned salmon, cooked flaked chicken, or mashed chickpeas for a vegetarian twist — all give you that chunky filling texture.
- Mayonnaise: use Greek yogurt, vegan mayo, or mashed avocado if you want it lighter or dairy free.
- Short grain rice: try sushi rice, medium grain rice, or warm quinoa if you’re out of rice — quinoa will change the texture but still holds together.
- Roasted nori: substitute with torn shiso leaves, toasted sesame seeds alone, or use furikake sprinkled on the outside for umami without full sheets.
Pro Tips
1. Wet your hands and rub a little salt on them each time you shape one, otherwise the rice will cling to your palms and you end up losing half the ball to your fingers. If your hands get too cold rewet quickly, dont scrub the rice or it gets mushy.
2. Dont overpack the rice around the filling. Press just enough to hold it together or the onigiri gets dense and chewy. If it feels too firm, loosen your grip and reshape gently.
3. Wait to wrap the nori until right before you eat if you want it crispy. If you need to pack them ahead, keep the nori separate in a small bag and wrap later, or the seaweed goes soft and sad.
4. Taste the tuna mix before you stuff anything. Canned tuna varies a lot in salt and moisture so adjust the mayo, soy and sesame to your liking; a tiny splash more soy can save a bland batch, but dont overdo it or it becomes too salty.
Tuna Mayo Rice Balls (Tuna Mayo Onigiri) Recipe
I made Rice And Tuna Balls that are stupidly addictive, all crunchy roasted nori and sesame on the outside with a creamy tuna mayo core that actually makes snacking fun.
2
servings
429
kcal
Equipment: 1. Medium bowl for flaking and mixing the tuna filling
2. Rice paddle or wooden spoon to handle the cooked rice
3. Small bowl of water for wetting your hands and a pinch of salt nearby
4. Plastic wrap or a tray to cool and rest the rice portions
5. Measuring spoons for mayonnaise, soy sauce and sesame seeds
6. Sharp kitchen scissors or a knife to cut nori into strips
7. Plate or airtight container for storing finished onigiri in the fridge
Ingredients
2 cups cooked short grain rice (about 360 g)
1 can tuna, drained (approx 120–150 g)
2 tbsp mayonnaise (Kewpie if you prefer)
1/2 tsp soy sauce
1 small spring onion, finely chopped (about 1 tbsp) optional
Pinch of salt
1 tsp toasted sesame seeds
2–4 sheets roasted nori, cut into strips
Directions
- Drain the canned tuna well and flake it into a small bowl, then stir in 2 tbsp mayonnaise, 1/2 tsp soy sauce, the finely chopped spring onion if using, and 1 tsp toasted sesame seeds; taste and add a tiny pinch of salt if it needs it.
- Wet your hands with cold water and rub a little salt over your palms so the rice wont stick, about a pinch each time you shape one.
- Divide the 2 cups cooked short grain rice into 4 to 6 portions depending how big you want them (I like 6 for snack size); keep a bowl of water nearby to re-wet your hands as needed.
- Take one rice portion, flatten it in your palm into a small disc, put about 1 tablespoon of the tuna mayo mixture in the center, then fold the rice around it and gently press to form a ball or triangle, sealing the filling inside; dont pack too tight or the rice gets hard.
- Repeat shaping for the remaining rice and filling; if the rice is very sticky cool it a few minutes first on a tray so it shapes easier.
- Sprinkle a few extra sesame seeds on top of each rice ball and press lightly so they stick.
- Cut roasted nori sheets into strips and wrap one strip around each rice ball, seam side down, or cover one whole face for a classic onigiri look; the nori will be crunchier if you wait to wrap until serving.
- If you like them chilled, pop the rice balls in the fridge for 10 minutes; otherwise serve right away with soy sauce for dipping if you want a bit more salt.
- Leftovers keep covered in the fridge for up to 24 hours but the nori will soften, so if you plan ahead store nori separately and wrap just before eating.
- Quick tips: use short grain rice for best stickiness, Kewpie mayo gives a richer taste, dont overfill or they fall apart, and keep your hands wet so the rice doesnt cling to you instead of forming a nice ball.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 273.55g
- Total number of serves: 2
- Calories: 429kcal
- Fat: 13.85g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1.75g
- Monounsaturated: 8g
- Cholesterol: 38mg
- Sodium: 390mg
- Potassium: 316mg
- Carbohydrates: 51.05g
- Fiber: 2.05g
- Sugar: 0.65g
- Protein: 22.1g
- Vitamin A: 50IU
- Vitamin C: 1.5mg
- Calcium: 68mg
- Iron: 2.15mg
