Korean tuna mayo rice balls are a delicious snack or appetizer recipe that is very popular in Korea. For convenience, this recipe uses canned tuna in oil for the garnish mixed with mayonnaise and a little salt.

INGREDIENTS of Tuna Mayo Rice Balls

  • 320 ml  cooked
  • ¼ tsp salt
  • ½ tsp sesame oil
  • 8 grams black and white sesame seeds
  • 6 sheets nori vertically folded and cut in half or for smaller squares use 3 sheets and cut into squares.

Filling

    • 80 grams tuna canned in oil 
    • ½ tbsp mayo Japanese kind
    •  tsp salt

How to Make Tuna Mayo Rice Balls

    • Strain the canned tuna of its oil and discard the oil in compost.
    • Mix tuna with mayo and salt. Set aside.
    • Once rice is cooked, season with salt and sesame oil and mix well.
    • Place a large piece of cling film over a ⅓ measuring cup.
    • Fill the cling film with seasoned rice.
    • Using the cling film, flatten the rice into a thick pancake.
    • Then fill the center with 1 heaping tsp of tuna mayo mixture.
    • Gently press the tuna mayo mixture down into the rice, then fold up the edges of the rice to create a ball.
    • Twist the cling film upwards to create a tight rice ball and then mould into the shape of a ball.
    • Dip the ball into the toasted sesame seeds.
    • Then wrap in seaweed to enjoy.

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