Description

These Healthy Tuna Rice Balls are the perfect fusion of convenience, nutrition, and flavor. Packed with protein-rich tuna, fresh vegetables, and perfectly seasoned rice, they make an ideal grab-and-go snack, lunchbox filler, or light meal. Inspired by Japanese onigiri but adapted for everyday simplicity, these rice balls are satisfying without being heavy.

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Ingredients

Scale

For the Tuna Filling:

1 can (5 oz) tuna in water, drained
1 tbsp plain Greek yogurt or light mayo
1 tsp Dijon mustard (optional for a tangy twist)
½ tsp soy sauce or tamari
1 green onion, finely chopped
Salt & pepper to taste
Optional: diced cucumber, grated carrot, or chopped pickles

For the Rice:

2 cups cooked short-grain or sushi rice (slightly warm)
1 tsp rice vinegar
½ tsp sesame oil
½ tsp salt
1 tsp toasted sesame seeds (optional)

For Assembly:

Nori sheets, cut into strips or squares (optional)
Extra sesame seeds or furikake for garnish
Plastic wrap or clean hands for shaping

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Instructions

Step 1: Prepare the Tuna Filling

In a bowl, mix drained tuna with yogurt (or mayo), soy sauce, mustard (if using), green onion, and any add-ins like cucumber or carrot.
Season with salt and pepper to taste.
Set aside in the fridge while you prep the rice.

Step 2: Season the Rice
4. In a large bowl, mix the warm rice with rice vinegar, sesame oil, salt, and sesame seeds.
5. Let it cool slightly until it’s comfortable to handle—lukewarm is best for shaping.

Step 3: Assemble the Rice Balls
6. Wet your hands or use plastic wrap to prevent sticking.
7. Take a small handful of rice (about ¼ cup) and flatten it into your palm.
8. Place 1–2 teaspoons of the tuna filling in the center.
9. Add a bit more rice on top and gently form into a ball or triangle, sealing the filling inside.
10. Repeat with the remaining rice and filling.

Step 4: Garnish or Wrap
11. Press a strip of nori onto each rice ball if using.
12. Sprinkle with extra sesame seeds or furikake for added flavor and crunch.

Step 5: Serve or Store
13. Serve immediately or wrap in plastic wrap and refrigerate for later.
14. Best enjoyed slightly chilled or at room temperature.

Notes

Use Sticky Rice – Short-grain or sushi rice holds its shape best.
Cool Rice Slightly – Too hot and it’s hard to handle, too cold and it won’t mold well.
Keep Hands Damp – Prevents rice from sticking while shaping.
Don’t Overfill – Use just enough tuna to avoid breaking apart.
Wrap Well – Keeps them fresh and prevents drying out in the fridge.

Prep Time: 15 minutes
Cook Time: 10 minutes (if rice is not pre-cooked)
Cuisine: Japanese-Inspired – Healthy Fusion