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Korean Tuna Mayo Rice Balls

Korean Tuna Mayo Rice Balls

Name: Korean Tuna Mayo Rice Balls
Prep time: 27 min
Cook time: 15 min
Total time: 42 min
Yield: 10
Cuisine: World
Ingredients: White rice 1 ½ cups; Salt ¼ tsp; Sesame oil ½ tsp; Sesame seeds 1 ½ tbsp; Nori 3 sheets; Can of tuna 1 (4-oz); Mayonnaise ½ tbsp; Salt ⅛ tsp

Perfect for Snacking

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42m
Serves 10
Easy
(1)

Ingredients

	1 ½ cups White rice uncooked short grain rice
	¼ tsp Salt
	½ tsp Sesame oil
	1 ½ tbsp Sesame seeds black and white, toasted
	3 sheets Nori cut into squares
	For filling:
	1 (4-oz) Can of tuna oil drained
	½ tbsp Mayonnaise Japanese kind
	⅛ tsp Salt

Nutritional information

119

Calories

Fat

23g

Carbohydrates

Protein

3mg

Cholesterol

103mg

Sodium

Cuisine:

Ingredients

1 ½ cups White rice
uncooked short grain rice
¼ tsp Salt
½ tsp Sesame oil
1 ½ tbsp Sesame seeds
black and white, toasted
3 sheets Nori
cut into squares
For filling:
1 (4-oz) Can of tuna
oil drained
½ tbsp Mayonnaise
Japanese kind
⅛ tsp Salt

Korean Tuna Mayo Rice Balls

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:

Steps to make Korean Tuna Mayo Rice Balls

1	Cook rice	15
Cook 1 ½ cups rice according to your package instructions. Add 4 additional tablespoons of water before cooking to make the rice stickier.
2	Make filling	1
Meanwhile, mix drained tuna with ½ tablespoon mayo and ⅛ teaspoon salt.
3	Season rice	15
Once cooked, season rice with ½ a teaspoon salt and ½ a teaspoon sesame oil and mix well. Allow the rice to cool completely.
4	To make rice balls
Place a large piece of plastic wrap over a ⅓ measuring cup and fill with rice.
5	Add filling
Shape the rice into a thick pancake using the plastic wrap. Add 1 heaping teaspoon of the prepared filling in the center.
6	Mold rice balls	10
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.
7	Cover with sesame seeds	2
Coat each rice ball with toasted sesame seeds.
8	Serve
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.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.