Simple & Delicious Tuna Mayo Rice Balls
Simple & Delicious Tuna Mayo Rice Balls
Make Tuna Mayo Rice Balls with Lots of Seaweed Flakes
I made simple and delicious tuna mayo rice balls with ingredients from the fridge~
Main Ingredients- 1 can (150g) canned tuna
- 2 bowls cooked rice
- 2 strips pickled radish (danmuji)
- 4 Tbsp mayonnaise
- 2 Tbsp sugar
- 3 pinches salt
- 3 Tbsp sesame oil
- Seaweed flakes (to taste)
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, open the canned tuna and drain out the oil as much as possible. You can drain it using a sieve or press it with a paper towel for a cleaner result.
Step 2
Place the drained tuna into a bowl. Finely chop the pickled radish or, as I did, cut it into bite-sized pieces with scissors for convenience. Add it to the bowl with the tuna.
Step 3
Add the cooked rice to the bowl. Then, add all the seasoning ingredients: 4 tablespoons of mayonnaise, 2 tablespoons of sugar, 3 pinches of salt, and 3 tablespoons of sesame oil. (Adjust the amount of salt based on the saltiness of the pickled radish.)
Step 4
Using a spatula or spoon, gently mix all the ingredients together until well combined. It’s important to mix gently to avoid mashing the rice grains. Once mixed, lightly wet your hands with water or sesame oil and form the mixture into round rice balls.
Step 5
Prepare to coat the rice balls with seaweed flakes. Place about 20 sheets of dried seaweed (gim) into a plastic bag or on a wide plate. Crush the seaweed with your hands or a rolling pin to create flakes. Crushing them into moderate-sized pieces will provide a better texture than making them too fine.
Step 6
Place the formed rice balls into the bag with the crushed seaweed and shake the bag gently until evenly coated. Alternatively, you can spread the seaweed flakes on a plate and roll the rice balls in them. Finally, sprinkle with toasted sesame seeds for an extra nutty flavor to complete these delicious tuna mayo rice balls!
