Description
A quick and forgiving recipe for Spicy Tuna Rice Balls, perfect for busy nights and packed with flavor.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 can tuna, drained
- 2 tablespoons Kewpie mayo
- 1 tablespoon sriracha (adjust to taste)
- Salt, to taste
- Roasted seaweed sheets (nori)
- Sesame seeds (optional)
- Green onions, chopped (optional)
Instructions
- In a bowl, combine the drained tuna, Kewpie mayo, sriracha, and salt to taste. Mix well until creamy.
- Take a small amount of cooked sushi rice and shape it into a triangle or oval.
- Damp your hands slightly with water to prevent sticking. Press gently so the rice holds together but stays soft.
- Make an indentation in the center of the rice ball and fill it with the spicy tuna mixture.
- Cover with more rice and reshape as needed to form a smooth ball.
- Wrap the rice ball with a strip of roasted seaweed.
- Optionally, sprinkle with sesame seeds or chopped green onions for added flavor.
- Serve immediately or pack it for a quick snack or meal.
Notes
Use slightly warm rice while shaping. Keep your hands damp to prevent sticking. The flavors of the filling deepen if allowed to sit for a while.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg