Simple Tuna Mayo Rice Balls
Simple Tuna Mayo Rice Balls
Easy Tuna Mayo Rice Balls: Make them with Ingredients You Already Have!
Feeling hungry but too lazy to cook a full meal? Can’t let the kids go hungry either? Introducing Tuna Mayo Rice Balls, a magical dish that’s loved by both kids and adults alike! With just a few simple ingredients, you can whip up a satisfying meal or a hearty snack in no time. This recipe is perfect because it’s easy for anyone to follow, even beginners, and doesn’t require any special cooking skills. Let’s get started on making these delicious Tuna Mayo Rice Balls!
Ingredients- 2 bowls warm cooked rice
- 150g canned tuna, drained
- 5-6 sheets pickled radish (danmuji)
- 1 handful seaweed flakes (seasoned or plain)
- 2 Tbsp sesame oil
- 1/2 tsp salt
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the rice, the foundation of your rice balls. Freshly cooked warm rice is ideal. If the rice is too mushy, the rice balls won’t hold their shape well, so it’s best to avoid overly soft rice. If your rice is a bit too moist, you can try running the ‘cook’ function on your rice cooker again, or spread the rice out to cool slightly.
Step 2
Now, let’s get the pickled radish ready. Any kind of danmuji will work, but one with a moderately sweet and sour flavor pairs best with the rice balls. Rinse the danmuji under running water to remove any excess saltiness or strong flavor, then finely chop it. If you happen to have pre-seasoned danmuji at home, that’s an excellent option to use! Lightly squeezing out excess moisture from the chopped danmuji will help prevent the rice from becoming sticky.
Step 3
Drain the canned tuna thoroughly to remove as much oil as possible. Excess oil can make the rice balls taste greasy. We’ll use about 150g of tuna. Next, add a generous handful of seaweed flakes for a savory boost! Seasoned seaweed (joimi) will add an extra layer of umami, but crumbled plain seaweed works great too.
Step 4
It’s time to season everything! Drizzle in 2 tablespoons of sesame oil for that rich, nutty aroma. Then, add 1/2 teaspoon of salt to season the rice. Finally, sprinkle in some toasted sesame seeds for an extra nutty crunch and flavor complexity. Crushing whole sesame seeds yourself will release an even more intense aroma.
Step 5
Combine the prepared rice, chopped pickled radish, drained tuna, seaweed flakes, sesame oil, salt, and sesame seeds in a bowl. Gently mix everything together using a spoon or your hands. Be careful not to overmix or mash the rice grains; aim for a gentle blend until all the ingredients are evenly distributed. Then, scoop out portions of the mixture and roll them into round rice balls of your desired size.
Step 6
I’ve shaped these into small, cute bite-sized portions, perfect for little hands! See? These simple yet appealing Tuna Mayo Rice Balls are ready. They’re incredibly easy and quick to make with minimal ingredients, making them an ideal choice for a busy breakfast or a kid’s snack. For an even creamier texture, feel free to mix in a little mayonnaise!
