Description
A delightful fusion of flavors and textures, these rice balls are easy to make and perfect for using leftover rice and canned tuna.
Ingredients
Scale
- 2 cups cooked rice
- 1 can (5 oz) tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 green onion, finely chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Nori sheets, cut into strips (optional)
Instructions
- In a large bowl, combine the cooked rice, drained tuna, mayonnaise, soy sauce, chopped green onion, sesame seeds, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
- Wet your hands with water to prevent sticking and take a small portion of the mixture, shaping it into a ball.
- Place each shaped rice ball on a serving plate. If using nori, wrap a strip around each rice ball for added flavor. Serve immediately or refrigerate until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the rice balls without nori.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg