Korean Tuna Mayo Rice Balls. Delicious, simple rice balls filled with a tuna mayo filling with sesame seeds sprinkled over top wrapped in a crunchy roasted nori. A tasty snack or appetizer idea. Ready in 30 minutes with cooked rice.
If you love tuna, rice and mayo with nori, but you don't have the energy to roll these balls, check out my Korean tuna mayo rice bowl which is also known as Korean Tuna Mayo Deopbap.
If you have not heard of Korean rice balls, then I’m glad I can introduce them to you! They originate from Kora and they are easy to make at home. They only require several ingredients as well. Commonly, they are eaten as a snack. And I'm going to show you how to make these Korean tuna rice balls step by step!
I absolutely love a good tuna mayo rice ball! They are very similar to Japanese onigiri but they are easier to make as you are shaping it into a ball versus a triangle. If you're interested in learning how to make onigiri, check out my YouTube video on how to make it!
Easy to make!
Now I know there are many Korean tuna rice ball recipes online, but I promise you that this one is tasty, easy and you may probably have all the ingredients in your pantry! You can even skip the sesame seeds if you don't have them.
The filling is made with a simple tuna mayonnaise mixture seasoned with salt. That is it! Super easy and no fuss. I would highly recommend using canned tuna in oil for a delicious moist tuna filling. I find the ones canned in water to be a tad drier.
As for the rice you really want to use a short grain rice for this. If you use a long grain or basmati, it will not stick well.
Tips for making Korean Tuna Mayo Rice Balls
- Use canned tuna in oil for a moist delicious tuna mayo mixture. Canned tuna in water tends to be a little dry. Canned tuna in oil can be found at most western grocers.
- Use short grain rice and cook it with a little bit more water (4 tbsps. more) to make it stickier. Avoid using long grain or basmati white rice as it will not stick well.
- Avoid using roasted seaweed snack paper. Instead, use Japanese nori seaweed sheets. This can be found at most Asian and certain Western grocers.
- Season your rice with salt and sesame oil while it is hot for even distribution of ingredients. Allow it to cool completely before molding the balls.
- I recommend using cling film to mold your balls. This prevents the rice from sticking all over your hands.
- Do not wrap the rice balls with nori until your ready to serve to prevent the nori from going soggy. If you are serving to guests, keep the nori separate from the rice balls and allow guests to assemble it.
FAQ
Your rice isn’t sticky enough or you’re using long grain rice. Use short grain rice (not the glutinous kind) and when you cook it, add slightly more water to make it stickier. Make sure you're also using sushi rice and not long grain rice.
They’re usually eaten on their own as a snack
I would recommend consuming within 24 hours or wrapping them in cling film and storing them in the fridge up to 2 days.
Other recipes you may like!
JAPANESE TUNA ONIGIRI
DECONSTRUCTED TUNA KIMBAP BOWL
SPICY TUNA KIMBAP
KOREAN TUNA MAYO DEOPBAP
For this recipe
You will need the following ingredients for tuna and sesame rice balls:
- 320 ml uncooked rice, short grain kind (cooked according to packet instructions with additional 4 tbsps. of water)
- ¼ tsp salt
- ½ tsp sesame oil
- 8 grams black and white sesame seeds (optional)
- 6 sheets nori, vertically folded and cut in half or for smaller squares use 3 sheets and cut into squares.
Filling:
- 80 grams tuna, canned in oil (drained of oil)
- ½ tbsp mayo, Japanese kind
- ⅛ tsp salt
How to make Korean tuna rice balls
Cook your rice according to packet instructions and make sure to add an additional 4 tbsp of water to the instructed amount of water prior to cooking it. This creates a stickier rice.
Meanwhile, strain the canned tuna of its oil and discard the oil in compost. Mix tuna with mayo and salt. Set aside.
Once rice is cooked, season with salt and sesame oil and mix well to evenly distribute the seasoning. Allow this to cool completely.
Place a large piece of cling film over a ⅓ measuring cup. Fill the cling film with seasoned rice. Using the cling film, flatten the rice into a thick pancake.
Then fill the center with 1 heaping tsp of tuna mayo mixture. Gently press the tuna mayo mixture down into the rice, then fold up the edges of the rice to create a ball.
Twist the cling film upwards to create a tight rice ball and then mould into the shape of a ball.
Dip the ball into the toasted sesame seeds (optional). Then wrap in seaweed to enjoy.
Notes:
- If you’re serving guests, serve the rice ball separately from the nori to allow guests to assemble or the nori will go soggy.
- To store: I would recommend consuming within 24 hours or wrapping them tightly in cling film and storing them in the fridge up to 2 days.
Give it a try!
Well I hope you give my Korean Tuna Mayo Rice Balls recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Korean Tuna Mayo Rice Balls
Ingredients
- 320 ml short grain uncooked rice cooked according to packet instructions with additional 4 tbsps. of water added to instructed water content
- ¼ tsp salt
- ½ tsp sesame oil
- 8 grams black and white sesame seeds optional
- 6 sheets nori vertically folded and cut in half or for smaller squares use 3 sheets and cut into squares.
Filling
- 80 grams tuna canned in oil (drained of oil)
- ½ tbsp mayo Japanese kind
- ⅛ tsp salt
Instructions
- Cook your rice according to packet instructions and make sure to add an additional 4 tbsp of water to the instructed amount of water prior to cooking it. This creates a stickier rice.
- Meanwhile, strain the canned tuna of its oil and discard the oil in compost. Mix tuna with mayo and salt. Set aside.
- Once rice is cooked, season with salt and sesame oil and mix well to evenly distribute the seasoning. Allow this to cool completely.
- Place a large piece of cling film over a ⅓ measuring cup. Fill the cling film with seasoned rice. Using the cling film, flatten the rice into a thick pancake.
- Then fill the center with 1 heaping tsp of tuna mayo mixture. Gently press the tuna mayo mixture down into the rice, then fold up the edges of the rice to create a ball.
- Twist the cling film upwards to create a tight rice ball and then mould into the shape of a ball.
- Dip the ball into the toasted sesame seeds (optional). Then wrap in seaweed to enjoy.
NOTES
To store: I would recommend consuming within 24 hours or wrapping them tightly in cling film and storing them in the fridge up to 2 days.
These tuna and mayo rice balls look so tasty! Fun idea to wrap them in seaweed, too.
Tuna and mayo is already perfect together, add some rice and it is heaven in ball form! Hehe
These really would make for a perfect party appetizer. The green wrap transforms the tasty rice balls into an ideal finger food!