Korean Tuna Mayo Rice Balls is a delicious snack or appetizer recipe that is very popular in Korea. For ease, this recipe uses canned tuna in oil for the filling mixed with mayonnaise and a little salt. No fuss and easy!
For this recipe, I call for short-grain white rice. The quality of rice is crucial here. So go with the sushi rice. It gives the proper amount of stickiness for creating cohesive rice balls. Also, make sure to cook the rice with 4 additional tablespoons of water added to the amount recommended on your package instructions. To shape these rice balls, use a piece of plastic wrap. This hack will allow you to mold the rice balls more easily. Alternatively, you can wet your hands before shaping so that the rice won’t stick. To store, tightly wrap each rice ball in plastic wrap. Though, these are best when eaten fresh just right after shaping.
To make the Korean Tuna Mayo Rice Balls, you will need the following ingredients:
Cook 1 ½ cups rice according to your package instructions. Add 4 additional tablespoons of water before cooking to make the rice stickier.
Meanwhile, mix drained tuna with ½ tablespoon mayo and ⅛ teaspoon salt.
Once cooked, season rice with ½ a teaspoon salt and ½ a teaspoon sesame oil and mix well. Allow the rice to cool completely.
Place a large piece of plastic wrap over a ⅓ measuring cup and fill with rice.
Shape the rice into a thick pancake using the plastic wrap. Add 1 heaping teaspoon of the prepared filling in the center.
Fold up the edges of the rice to cover the filling and create a ball. Wrap the plastic wrap over the rice and twist to make a tight rice ball. Repeat with the remaining rice and filling.
Coat each rice ball with toasted sesame seeds.
Just before serving, wrap each rice ball with nori seaweed. Enjoy your snack!
While you’re enjoying these Korean Tuna Mayo Rice Balls, don’t forget to share your results with us and tag @cookmerecipes.
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