Bite-sized tuna rice balls are one of my favorite go-to snacks when I need something quick, protein-packed, and satisfying. Made with just a few pantry staples like canned tuna, rice, and mayo, these little savory balls are great for lunchboxes, afternoon bites, or even a light meal. With a creamy tuna filling tucked inside fluffy seasoned rice, each ball delivers the perfect balance of flavor and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked jasmine or short-grain rice (cooled)
1 can (5 oz) tuna in water, drained
2 tablespoons mayonnaise (Japanese mayo preferred)
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon finely chopped green onions (optional)
Salt to taste
1 tablespoon toasted sesame seeds
1 sheet nori (seaweed), cut into thin strips (optional, for garnish or wrapping)
Plastic wrap, for shaping (optional)
Directions
I start by mixing the drained tuna with mayonnaise, soy sauce, sesame oil, and green onions in a bowl until it’s smooth and well-combined.
In another bowl, I fluff the cooled rice and season it lightly with salt. Then I stir in the toasted sesame seeds for a nutty crunch.
To shape the rice balls, I place a small piece of plastic wrap on my palm, scoop about 2 tablespoons of rice onto it, and flatten it gently.
I add a small spoonful of the tuna filling in the center and cover it with another tablespoon of rice.
Using the plastic wrap, I shape the rice into a firm ball by gently pressing with both hands.
I repeat the process until all the rice and filling are used.
For a final touch, I wrap a thin strip of nori around each ball or press a piece on top for a classic Japanese flair.
I serve them immediately or refrigerate them for later.
Servings and timing
This recipe makes 8 rice balls and takes about 15 minutes from start to finish. There’s no cooking time involved if the rice is already prepared. Each rice ball is around 120 kcal, making it a light and balanced snack.
Variations
Spicy kick: I sometimes mix in a bit of sriracha or chili oil with the tuna for a spicy version.
Different proteins: Leftover salmon or shredded chicken works just as well in place of tuna.
Add veggies: I like to fold in finely diced cucumbers or carrots into the rice for added crunch and color.
Furikake topping: Sprinkling furikake over the finished balls gives them an umami boost.
No mayo: Greek yogurt or mashed avocado can replace mayo for a healthier twist.
Storage/Reheating
I store the rice balls in an airtight container in the fridge for up to 2 days. They’re best enjoyed cold or at room temperature, so I don’t reheat them. If I’m packing them for lunch, I just pop them straight into a lunchbox.
FAQs
How do I keep rice balls from falling apart?
I make sure the rice is slightly sticky (short-grain works best), and I press firmly when shaping the balls. Using plastic wrap helps keep them compact.
Can I freeze tuna rice balls?
I don’t recommend freezing them, as the texture of both the rice and tuna changes after thawing. They’re best made fresh or stored short-term in the fridge.
Can I make these with brown rice?
Yes, I can use short-grain brown rice, but it may not hold together as well. Adding a little extra mayo to the filling helps with moisture and binding.
What’s the best tuna for this recipe?
I usually go for canned tuna in water, but tuna in oil works too—it just adds a richer flavor. Draining it well is key to prevent sogginess.
Do I need to use nori?
Not at all. I like the flavor and presentation it adds, but the rice balls are just as delicious without it.
Conclusion
These easy tuna rice balls are a simple, tasty way to enjoy pantry staples in a new form. I love how customizable they are—perfect for meal prepping, snacking, or sharing. Whether I’m making them for myself or the whole family, they always disappear fast.
📖 Recipe:
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Easy Tuna Rice Balls
- Total Time: 15 minutes
- Yield: 8 rice balls
- Diet: Gluten Free
Description
Easy Tuna Rice Balls are a quick, protein-packed snack made with cooked rice, canned tuna, mayo, and simple seasonings. Perfect for lunchboxes or light meals, these bite-sized treats are flavorful, versatile, and ready in under 20 minutes.
Ingredients
2 cups cooked jasmine or short-grain rice (cooled)
1 can (5 oz) tuna in water, drained
2 tablespoons mayonnaise (Japanese mayo preferred)
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon finely chopped green onions (optional)
Salt to taste
1 tablespoon toasted sesame seeds
1 sheet nori (seaweed), cut into thin strips (optional, for garnish or wrapping)
Plastic wrap, for shaping (optional)
Instructions
- In a bowl, mix the drained tuna with mayonnaise, soy sauce, sesame oil, and green onions until well combined.
- In another bowl, fluff the cooled rice and season it lightly with salt. Stir in the toasted sesame seeds.
- Place a piece of plastic wrap on your palm, scoop about 2 tablespoons of rice onto it, and flatten gently.
- Add a small spoonful of the tuna filling in the center and cover it with another tablespoon of rice.
- Using the plastic wrap, shape the rice into a firm ball by pressing gently with both hands.
- Repeat the process until all rice and filling are used up.
- Optionally, wrap a strip of nori around each rice ball or press a piece on top for garnish.
- Serve immediately or refrigerate in an airtight container for up to 2 days.
Notes
Use short-grain or jasmine rice for best stickiness and texture.
Add sriracha or chili oil to the tuna mixture for a spicy version.
Try substituting tuna with cooked salmon or shredded chicken.
Fold in diced cucumbers or carrots for added crunch and color.
Furikake makes a great topping for extra umami flavor.
Greek yogurt or mashed avocado can replace mayo for a healthier option.
Best enjoyed cold or at room temperature—no need to reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-cook
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 rice ball
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 10mg
