Spicy Tuna Rice Balls
These spicy tuna rice balls are a quick, customizable, and portable snack, perfect for lunches and picnics, combining tender sushi rice with a creamy, spicy tuna filling.
Ingredients
For the rice
- 2 cups sushi rice (short-grain rice), rinsed Rinsed until water runs clear
- 2.5 cups water
For the filling
- 1 can tuna, drained (5 oz)
- 2 tablespoons Kewpie mayonnaise Regular mayo can be used if Kewpie is unavailable
- 1 teaspoon Sriracha Adjust according to taste
- Salt, to taste
- Nori (roasted seaweed) sheets, cut into strips
- Sesame seeds (optional)
- Chopped green onions (optional)
Instructions
Preparation
- Rinse the sushi rice under cold water until the rinse runs almost clear to remove excess starch.
- Put the rice and 2 1/2 cups of water in a rice cooker and cook according to the manufacturer's instructions. If cooking on the stovetop, bring to a boil, reduce to low, cover, and simmer for 15-18 minutes; let rest for 10 minutes off heat.
- In a bowl, flake the drained tuna and add Kewpie mayonnaise, Sriracha, and a pinch of salt. Mix until smooth and creamy, tasting to adjust spice or salt as needed.
Shaping Rice Balls
- When the rice is ready, transfer it to a bowl and let it cool until just warm to the touch.
- Wet your hands with water to prevent sticking, then take a handful of rice and flatten it slightly in your palm.
- Spoon about 1-2 tablespoons of the tuna mixture into the center of the rice. Fold the rice around the filling and gently press to form a triangle or oval.
- Wrap a strip of nori around the rice ball. Optionally sprinkle with sesame seeds and chopped green onions.
Notes
Store in an airtight container in the fridge for up to 24 hours for best texture. Enjoy with options like pickled cucumbers or edamame for a complete meal.