Description
A quick and easy recipe for spicy tuna rice balls that your family will love—perfect for a weeknight meal.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 can tuna, drained
- 3 tablespoons Kewpie mayo
- 1 tablespoon sriracha (adjust to taste)
- Roasted seaweed sheets (nori)
- Salt, to taste
- Sesame seeds (optional, for garnish)
Instructions
- Mix the Filling: Start by grabbing a bowl and combining the drained tuna with Kewpie mayo and sriracha. Add a couple pinches of salt to taste. Stir it all together until it’s well mixed.
- Prep Your Rice: If you haven’t cooked your sushi rice yet, make sure that’s done before progressing.
- Shape the Rice: Wet your hands and grab about 1/2 cup of sushi rice. Flatten it in the palm of your hand to create a small bowl shape.
- Form the Balls: Gently fold the rice over the filling to mold it into a triangle or oval-shaped ball.
- Add Nori: You can either wrap your rice ball with a strip of nori or serve it with the nori on the side.
- Finish with Sesame Seeds: Sprinkle sesame seeds on top of your rice balls for extra flair.
- Serve & Enjoy: These can be enjoyed immediately as a snack, breakfast treat, or a quick meal.
Notes
Feel free to customize ingredients to suit your taste! Great for cleaning out the fridge.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg