I promise these Tasty Tuna Rice Balls deliver a playful, flavor-packed punch that will have guests guessing what’s inside and sneaking extras when I’m not looking.

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I am obsessed with these tuna rice balls because they hit that sweet spot between playful snack and seriously satisfying lunch. The tuna gives them a briny, savory punch that keeps me reaching for another, and the bite of green onions brightens every mouthful so it never feels heavy.

I love how textures contrast, tender filling, tiny pops from the onion. But mostly it’s the ease of popping one into my mouth between meetings or loading a tray for friends.

Tiny, indulgent, and impossible to resist. I stash extras in the fridge so I always have one ready to grab.

Ingredients

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Warm short grain rice: sticky base, comforting and easy to mold.
Tuna in water: packed protein, keeps it light and filling.
Mayonnaise or Greek yogurt: creaminess, mayo richer, yogurt keeps it tangy.
Soy sauce: salty umami kick, ties everything together simply.
Sesame oil: nutty aroma, a tiny drizzle goes a long way.
Rice vinegar: bright acidity, cuts through the creaminess nicely.
Sugar: balances the tang, just a whisper of sweet.
Green onions: fresh bite and color, totally lifts each mouthful.
Toasted sesame seeds: subtle crunch and extra nuttiness, nice texture contrast.
Salt: basic seasoning, use sparingly since soy adds saltiness already.
Black pepper: a few grinds for mild heat and depth.
Optional nori or furikake: sea-salty finish, makes it snack-ready and fun.

Ingredient Quantities

2 cups cooked short grain rice, warm

1 can (5 to 6 oz) tuna in water, drained

2 tablespoons mayonnaise (or Greek yogurt for lighter)

1 teaspoon soy sauce

1 teaspoon sesame oil

1 tablespoon rice vinegar

1 teaspoon sugar

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds

1/4 teaspoon salt, or to taste

Freshly ground black pepper, a few grinds

Optional: nori sheets, cut into strips or furikake for sprinkling

How to Make this

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1. Put the warm cooked short grain rice into a large bowl and fluff it gently with a fork so it’s not clumpy.

2. In a smaller bowl, drain the tuna well and flake it with a fork, then add the mayonnaise (or Greek yogurt), soy sauce, sesame oil, rice vinegar, and sugar; mix until smoothish and evenly combined.

3. Stir the tuna mixture into the rice, add the sliced green onions and toasted sesame seeds, then season with the salt and a few grinds of black pepper; taste and adjust soy, salt or sugar if it needs a little more punch.

4. Wet your hands with cold water and rub a pinch of salt on your palms so the rice won’t stick; scoop about 2 tablespoons of the rice-tuna mix for each ball.

5. Press the mixture firmly but gently into a compact ball, squeezing excess air out while keeping a slightly soft center; if it falls apart add a touch more mayo or a splash of rice vinegar.

6. For a neat look, wrap each ball with a strip of nori or sprinkle furikake over the top; you can also press extra sesame seeds onto the outside for texture.

7. Place finished balls on a plate and chill in the fridge for 15 to 30 minutes to help them set, or serve immediately if you like them slightly warm.

8. Store leftovers in an airtight container in the fridge for up to 24 hours; the rice will firm up and flavors meld but don’t keep them much longer or the texture gets gummy.

Equipment Needed

1. Large mixing bowl for the rice, to fluff and mix stuff in
2. Small bowl for the tuna dressing and mixing the mayo, soy etc
3. Forks (one for fluffing rice, one for flaking the tuna)
4. Can opener for the tuna
5. Measuring spoons (tsp and tbsp) for the soy, oil, vinegar, sugar
6. Rice paddle or spatula to help fold the tuna into the rice
7. Sharp knife and cutting board for slicing green onions and nori strips
8. Plate or baking sheet lined with plastic wrap or a damp towel to set the balls on
9. Airtight container for storing leftovers in the fridge
10. Clean hands (wet with cold water) for shaping the rice balls, plus a small bowl of water nearby to rinse between shaping rounds

FAQ

Can I make these ahead of time? Yes, you can. Make the tuna mix and cook the rice ahead, but wait to form the rice balls until right before eating if you want them to stay firm; formed balls can be stored in an airtight container in the fridge for up to 24 hours, but they may get a bit soft.

Do I have to use mayonnaise? No, you don't. Greek yogurt works fine for a lighter option, it changes the flavor slightly but still gives creaminess. If you use yogurt drain it a little so the mix isn't too wet.

Should the rice be hot or cold when shaping? Warm rice is best, not piping hot. Warm rice sticks together easier so the balls hold their shape. If the rice is cold, it will be harder to pack and may fall apart.

How do I keep the rice balls from sticking to my hands? Wet your hands with water or rub them with a little sesame oil before shaping, and keep a small bowl of water nearby for rewetting. Lightly pressing, not squeezing, gives a better texture.

Can I add other fillings or flavors? Sure. Finely chopped cucumber, avocado, pickled radish, or a little sriracha mixed in can be great. Just avoid adding too much extra moisture or the balls won't hold together well.

How long do these keep and can I freeze them? Stored in the fridge they'll keep about 24 hours best. Freezing is not recommended because the texture of both rice and tuna changes when thawed and they can become mushy.

Healthy Tuna Rice Balls Recipe Substitutions and Variations

Tuna: swap with canned salmon for similar flavor and omega 3s, or mash chickpeas/white beans if you want it vegetarian. Both work real well and won’t fall apart.
Mayonnaise: use mashed avocado for creaminess and healthy fats, or plain Greek yogurt if you want it tangy and lighter than mayo.
Soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter option that kids often like more.
Rice vinegar: lemon juice or apple cider vinegar can replace it if you don’t have rice vinegar, just use a little less of the stronger acids so it doesn’t overpower the mix.

Pro Tips

1) Make sure that tuna is super dry. I usually press it between paper towels and let it sit in a sieve for a few minutes, otherwise the rice gets soggy fast. If it still seems wet, add a little more rice vinegar or another tiny spoon of mayo so the balls hold together.

2) Use warm rice, not hot. Hot rice makes the mayo separate and the balls fall apart; cold rice will be too stiff. Warm and slightly sticky is perfect. If your rice is too clumpy, sprinkle a few drops of water and fluff with a fork, don’t overwork it or it gets gluey.

3) Taste the filling before you form the balls. Soy and sesame oil can be subtle, so adjust with little pinches of salt, a splash more soy, or a pinch more sugar until it sings. If it needs body, add a bit more mayo or a tiny dab of mustard for oomph.

4) Wet your hands and salt your palms, then press firmly but not like you’re squeezing a lemon. Chill the formed balls for at least 15 minutes to set, and store them in a single layer with a paper towel to absorb moisture. Eat within 24 hours — after that the texture and flavor go downhill.

Healthy Tuna Rice Balls Recipe

Recipe by Jot Punji

0.0 from 0 votes

I promise these Tasty Tuna Rice Balls deliver a playful, flavor-packed punch that will have guests guessing what's inside and sneaking extras when I'm not looking.

Servings

servings

Calories

422

kcal

Equipment: 1. Large mixing bowl for the rice, to fluff and mix stuff in
2. Small bowl for the tuna dressing and mixing the mayo, soy etc
3. Forks (one for fluffing rice, one for flaking the tuna)
4. Can opener for the tuna
5. Measuring spoons (tsp and tbsp) for the soy, oil, vinegar, sugar
6. Rice paddle or spatula to help fold the tuna into the rice
7. Sharp knife and cutting board for slicing green onions and nori strips
8. Plate or baking sheet lined with plastic wrap or a damp towel to set the balls on
9. Airtight container for storing leftovers in the fridge
10. Clean hands (wet with cold water) for shaping the rice balls, plus a small bowl of water nearby to rinse between shaping rounds

Ingredients

2 cups cooked short grain rice, warm
1 can (5 to 6 oz) tuna in water, drained
2 tablespoons mayonnaise (or Greek yogurt for lighter)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1/4 teaspoon salt, or to taste
Freshly ground black pepper, a few grinds
Optional: nori sheets, cut into strips or furikake for sprinkling

Directions

Put the warm cooked short grain rice into a large bowl and fluff it gently with a fork so it’s not clumpy.
In a smaller bowl, drain the tuna well and flake it with a fork, then add the mayonnaise (or Greek yogurt), soy sauce, sesame oil, rice vinegar, and sugar; mix until smoothish and evenly combined.
Stir the tuna mixture into the rice, add the sliced green onions and toasted sesame seeds, then season with the salt and a few grinds of black pepper; taste and adjust soy, salt or sugar if it needs a little more punch.
Wet your hands with cold water and rub a pinch of salt on your palms so the rice won’t stick; scoop about 2 tablespoons of the rice-tuna mix for each ball.
Press the mixture firmly but gently into a compact ball, squeezing excess air out while keeping a slightly soft center; if it falls apart add a touch more mayo or a splash of rice vinegar.
For a neat look, wrap each ball with a strip of nori or sprinkle furikake over the top; you can also press extra sesame seeds onto the outside for texture.
Place finished balls on a plate and chill in the fridge for 15 to 30 minutes to help them set, or serve immediately if you like them slightly warm.
Store leftovers in an airtight container in the fridge for up to 24 hours; the rice will firm up and flavors meld but don’t keep them much longer or the texture gets gummy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.