Tuna Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing tuna and mayonnaise into rice and coating them with seaweed flakes.
These rice balls are made by mixing tuna and mayonnaise into rice and coating them with seaweed flakes. They are soft and savory, making them a great choice for a simple lunch or a busy dinner.
Street food · 10 minutes to cook
Nutrition (per 309.3g serving): 554.8 kcal · protein 20.6g · carbohydrate 69g · fat 20.9g · sodium 530.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, the mayonnaise can become runny, so mix it in after the steam has mostly escaped.
Tips: Drain the tuna thoroughly so the rice balls do not fall apart easily.
Tips: Dampen your hands only slightly to keep the rice from sticking and make shaping easier.
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Ingredients (1 serving)
- Cooked rice (white rice) — 210 g
- Canned tuna — 70 g
- Mayonnaise — 1.5 Tbsp
- Roasted seaweed — 2 sheet
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.1 tsp