Easy Tuna Sushi Balls

Name: Easy Tuna Sushi Balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 cup Dry sushi rice; 1 can Canned tuna in water (Drained); 2 TBSP Mayonnaise; 1-2 tsp Sriracha (Adjust to taste); 1 tsp Sesame oil; to taste Salt; 1/2 Avocado (Diced small, or other fillings like carrots/cucumber); to taste Sesame seeds (For garnish)

These simple and fun sushi balls offer a delightful take on traditional sushi, perfect for a quick and easy lunch or snack. Made with sushi rice, canned tuna, mayonnaise, sriracha, and a touch of sesame oil, they are easily customizable with fillings like diced avocado, carrots, or cucumber. The recipe yields 6-8 sushi balls, making it ideal for a small meal or sharing.

#Sushi

#Japanese

#Snack

#Lunch

#Tuna

#Rice Balls

#Easy

#Quick Meal

Freshly made tuna sushi balls on a plate

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Easy

Japanese

English

Nutrition (per serving)

190

Calories

Protein

25g

Carbs

Fat

Tuna sushi ball garnished with sesame seeds

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a sushi ball showing its filling

Instructions

0/7 completed

1
Cook the sushi rice according to package instructions. Once cooked, let it cool slightly to a warm temperature, suitable for handling.
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20m
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Cook the sushi rice according to package instructions. Once cooked, let it cool slightly to a warm temperature, suitable for handling.
20m
For best results, rinse the rice thoroughly before cooking to remove excess starch.
2
In a small bowl, combine the drained canned tuna, mayonnaise, sriracha (start with 1 tsp and add more if you prefer more heat), and sesame oil. Mix well and season with a pinch of salt.
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3m
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In a small bowl, combine the drained canned tuna, mayonnaise, sriracha (start with 1 tsp and add more if you prefer more heat), and sesame oil. Mix well and season with a pinch of salt.
3m
Ensure the tuna is well-drained to prevent the filling from becoming watery.
3
Dice the half avocado into small pieces. This will be part of your filling.
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2m
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Dice the half avocado into small pieces. This will be part of your filling.
2m
Other fillings like finely diced cucumber or shredded carrots can also be used.
4
Lay out a piece of plastic wrap on a clean surface. Place a spoonful of cooked sushi rice in the center of the plastic wrap, flattening it slightly to create a base.
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1m
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Lay out a piece of plastic wrap on a clean surface. Place a spoonful of cooked sushi rice in the center of the plastic wrap, flattening it slightly to create a base.
1m
Wet your hands slightly to prevent the rice from sticking.
5
Spoon a small amount of the prepared tuna mixture into the center of the rice base, then add a few pieces of diced avocado on top of the tuna.
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1m
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Spoon a small amount of the prepared tuna mixture into the center of the rice base, then add a few pieces of diced avocado on top of the tuna.
1m
Don't overfill, or it will be hard to form the ball.
6
Gather the edges of the plastic wrap, bringing them together to enclose the rice and filling. Twist the plastic wrap firmly to shape the mixture into a compact ball.
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2m
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Gather the edges of the plastic wrap, bringing them together to enclose the rice and filling. Twist the plastic wrap firmly to shape the mixture into a compact ball.
2m
Press gently but firmly to ensure the ball holds its shape.
7
Carefully unwrap the sushi ball and place it on a serving plate. Repeat the process for the remaining rice and filling. Sprinkle with sesame seeds before serving.
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1m
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Carefully unwrap the sushi ball and place it on a serving plate. Repeat the process for the remaining rice and filling. Sprinkle with sesame seeds before serving.
1m
Serve immediately or store in an airtight container in the refrigerator for up to a day.