Ingredients
2 cups cooked sushi rice
1 can (5 oz) tuna, draineda
2 tablespoons Japanese Kewpie mayo
1 teaspoon sesame oil
2 tablespoons shredded roasted seaweed
Instructions
- In a large bowl, combine sushi rice, drained tuna, Kewpie mayo, sesame oil, and shredded seaweed.
- Mix thoroughly until well combined. Add more mayo if desired for extra creaminess.
- Press the mixture down in the bowl and divide into 8 equal portions using a spatula or by eye.
- With clean hands or gloves, roll each portion into a compact ball.
- Serve immediately for best flavor and texture.
Notes
- Use Japanese mayo for best flavor; regular mayo works in a pinch.
- Add soy sauce, gochujang, or sriracha for extra flavor or spice.
- Can be shaped into triangles or wrapped in nori strips for onigiri style.
- Best enjoyed fresh. Store in fridge for up to 24 hours if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Korean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 rice ball
- Calories: 110
- Sugar: 0g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 10mg
