Filipino Tuna Rice Balls
A cozy snack that combines tuna and rice into delightful portable balls, perfect for quick meals or road trips.
Servings: 4 pieces
Calories: 180kcal
Ingredients
For the rice
- 2 cups short grain or medium grain rice Use jasmine rice if preferred, cooked slightly firmer.
- 1 pinch salt For seasoning the rice.
For the filling
- 1 can canned tuna, drained Use tuna in water or oil.
- 2 tablespoons mayonnaise Or substitute with all-purpose cream.
- 1 tablespoon calamansi or lemon juice For added flavor.
- 1 small finely chopped onion Soak in water for 5 minutes if you dislike strong flavor.
- 1 pinch salt To taste.
- 1 pinch black pepper
- 1 teaspoon chili flakes Optional for heat.
- 2 tablespoons sweet pickle relish Optional for tang.
For serving
- 4 sheets nori For wrapping.
- 2 tablespoons sesame seeds For sprinkling.
Instructions
Preparation
- Cook the rice according to package instructions, adding a pinch of salt.
- In a bowl, combine drained tuna, mayonnaise, calamansi or lemon juice, chopped onion, salt, pepper, chili flakes, and relish. Mix well.
Forming Onigiri
- Keep the rice warm, and fill a small bowl with salted water to dip your hands.
- Scoop a handful of warm rice into your palm and flatten slightly.
- Add 1-2 teaspoons of the tuna filling in the center.
- Add more rice on top, then gently press and shape into desired form (triangle, ball, or log).
- Optionally, wrap with nori and sprinkle sesame seeds before serving.
Storage
- Store in an airtight container in the fridge and consume within 24 hours for best taste.
- Wrap each rice ball in plastic wrap to prevent drying out.
- Avoid freezing with mayo; instead, use cooked tuna filling if needed.
Notes
Keep rice warm while shaping for best results. If rice balls break apart, chill them for 10-15 minutes to firm up.