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Tuna mayo rice balls are a traditional Korean dish. So quick and easy to make, this tuna mayo rice balls recipe makes a healthy snack or appetizer.
Although rice balls are a traditional Korean food, this recipe reminds me of sushi. And for good reasons! They come together with rice, tuna and mayo, and are covered in sesame seeds. Stir in some nori flakes and it will be like eating sushi balls!
Never mind, I just love Asian food. Be it Japanese, Korean or Chinese, I could eat Asian dishes every day. That’s why these tuna mayo rice balls have quickly become one of my to-go recipes. Just like my high protein tuna sushi bowl!
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Macro-friendly rice balls recipe
You will love to hear that these tuna mayo rice balls are also healthy and macro friendly.
This recipe uses just 4 simple ingredients and contains all three macronutrients:
- Protein: from the canned tuna fish;
- Carbs: from the sushi rice;
- Fats: from the low fat mayo and the sesame seeds.
What is more, these rice balls are also very low in calories: each ball has 78 calories, 5 grams of protein, 9 grams of carbs and just 2 grams of fats. Simply perfect as a snack or side dish!
How to make tuna rice balls
If you like quick and easy recipes, these healthy tuna rice balls are the recipe of your dreams. They are so simple that they come together in under 10 minutes!
Here’s how to make easy tuna mayo rice balls:
- In a bowl combine cooked rice with tuna fish, low fat mayo and salt or soy sauce to taste. Using a fork, stir all ingredients together.
- Using your hands, press the rice mixture to form 6 tuna mayo rice balls.
- In a separate shallow bowl add sesame seeds, then roll each rice ball into the seeds. Transfer to a plate and serve directly or carefully seal and keep rice balls refrigerated for a maximum of 2 days.
How to store rice balls
These healthy rice balls are also great for meal prepping!
If you don’t plan to eat your tuna mayo bombs right away, here’s how to best store them.
- Carefully wrap each individual tuna rice ball.
- Line your wrapped rice balls in an airtight food container and keep in the fridge for a maximum of 2 days.
- Remove from the fridge and enjoy!
Serving ideas
This easy rice ball recipe is so versatile that comes in very handy for many occasions.
It makes a satisfying snack or a delicious appetizer and side dish. Or why not, pack these tuna rice balls in your lunch box and it will feel like a take-away meal. But healthy, homemade and.. so cheap!
How to serve rice balls
Although they taste so delicious by themselves, here are some ways to bring these Korean rice balls to the next level.
- Dip your rice balls in soy sauce.
- Mix a drop of sesame seeds in the rice.
- Add some sriracha to the rice if you fancy spicy food.
- Stir some nori flakes into your rice and it will feel like sushi!
Tips for making tuna mayo rice balls
Here are a couple of simple tips to keep in mind when you make these healthy tuna rice balls.
- Use sushi rice or white rice. Wild rice and brown rice do not work for this recipe. These types of rice are very “grainy” and your rice balls will fall apart.
- Make these tuna rice balls with cold cooked rice. It holds much better than warm rice.
- For a low calorie recipe, make these rice balls with canned tuna fish in water.
- Let your rice balls set in the fridge for at least 30 minutes before serving. They will get firmer and more delicious!
- Swap out the salt for soy sauce and add a drop of sesame oil to rice. I promise, you will lick your chops(ticks)!
Tuna Mayo Rice Balls Recipe (Easy and Healthy)
Ingredients
- 200 grams (1 cup) cooked sushi rice (or white rice)
- 100 grams (3.5 oz) canned tuna fish (in water)
- 1 tbsp low fat mayo
- salt or soy sauce (to taste)
- sesame seeds
Instructions
- In a bowl combine cooked rice (best if cold) with tuna fish, low fat mayo and salt or soy sauce to taste. Using a fork, stir all ingredients together.
- Using your hands, press the rice mixture to form 6 tuna mayo rice balls.
- In a separate shallow bowl add sesame seeds, then roll each rice ball into the seeds. Transfer to a plate and serve directly or carefully seal and keep rice balls refrigerated for a maximum of 2 days.
