Crispy & Chewy Grilled Tuna Mayo Rice Balls
Crispy & Chewy Grilled Tuna Mayo Rice Balls
Delicious Grilled Tuna Mayo Rice Balls Recipe
Warm rice mixed with a savory tuna-mayo filling, shaped into balls and then pan-fried with a soy glaze. This creates a delightful texture where the outside is slightly crispy like a crust, while the inside remains soft and moist. Enjoy this delicious rice ball variation!
Rice Ball Ingredients- 2 bowls cooked rice (warm)
- 1 can (approx. 150g) tuna
- 1 Tbsp finely chopped Cheongyang chili pepper (optional, for a spicy kick)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp mayonnaise
- Pinch of black pepper
Soy Glaze for Grilling- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, drain the oil from the canned tuna thoroughly. Gently press with paper towels to remove excess moisture. This step is crucial to prevent the rice from becoming soggy and to ensure the tuna mixture binds well with the mayonnaise.
Step 2
Finely mince the Cheongyang chili pepper. If you prefer less spice, you can reduce the amount or omit it entirely.
Step 3
In a bowl, combine the drained tuna, 2 Tbsp mayonnaise, and a pinch of black pepper. Mix well to create the tuna-mayo filling. Stir in the 1 Tbsp of chopped Cheongyang chili pepper and mix evenly.
Step 4
In a separate large bowl, place 2 bowls of warm cooked rice. While the rice is still warm, add 1 Tbsp sesame oil and 1 Tbsp toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed.
Step 5
Now, let’s make the soy glaze. In a small bowl, combine 2 Tbsp soy sauce and 1 Tbsp sugar. Stir until the sugar is completely dissolved.
Step 6
Put on disposable gloves. Take a portion of the seasoned rice and place it on your palm. Shape it into a round, slightly flattened ball of a suitable size for eating.
Step 7
Gently press the rice ball flat on your palm. Make the center slightly concave to easily hold the filling.
Step 8
Spoon a generous amount of the prepared tuna-mayo filling onto the flattened rice. Be mindful not to overfill, as it might cause the rice ball to break apart.
Step 9
Carefully bring the edges of the rice together to completely enclose the filling. Pinch firmly to seal any openings. Gently roll the ball between your palms to form a smooth, round shape. Ensure it’s packed tightly so it doesn’t unravel during cooking.
Step 10
Repeat this process to make a total of 6 rice balls. (The number may vary depending on the size you make them).
Step 11
Preheat a dry frying pan over medium-low heat. Place the shaped rice balls onto the pan. Gently press down with a spatula as you cook, flipping them to brown both sides. Cook until the bottom develops a slightly golden-brown crust, similar to ‘nurungji’ (scorched rice). Be careful with the heat to prevent burning.
Step 12
Once the surface of the rice balls is lightly golden, use a brush or spoon to lightly coat both sides with the prepared soy glaze.
Step 13
After applying the glaze, continue to cook over medium-low heat, gently pressing and flipping frequently. Reapply the glaze about 1-2 more times, brushing it on and cooking until a nice golden-brown color is achieved on all sides. The goal is to get a slightly crispy exterior without burning.
Step 14
Your delicious Grilled Tuna Mayo Rice Balls are now ready! They offer a wonderful contrast between the slightly crispy, ‘nurungji’-like exterior and the soft, moist tuna-mayo filling inside. The spiciness from the Cheongyang chili and the sweet-savory soy glaze perfectly balance the flavors. Enjoy these as a satisfying meal or a tasty snack!
