These tuna and egg rice balls are the perfect answer to a quick, satisfying, and nourishing snack. Outside, you get soft, sticky rice with a delicate bite; inside, a juicy protein-rich filling of tuna, eggs, and yogurt. They travel well, pack beautifully for lunch, and make a smart school-box bite for kids.
Ingredients
- 400g (14 oz) cooked short-grain rice (warm and sticky)
- 120g (4 1/4 oz) canned tuna in water, drained
- 3 hard-boiled eggs
- 20g (2 tbsp) green onions, finely sliced
- 2 tbsp Greek yogurt (or light mayonnaise)
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp sesame seeds, for coating
- 1 sheet nori, for serving (optional)
- 50ml (3 1/3 tbsp) water, for dampening your hands
Step-by-Step Recipe
- Prepare the rice: rinse the short-grain rice until the water runs clear, then cook it until soft and pleasantly sticky. Let it cool until warm enough to handle comfortably.
- Make the filling: flake the tuna with a fork, then add the finely chopped eggs, green onions, Greek yogurt, and soy sauce. Mix until combined, then season with salt and pepper.
- Lightly wet your hands with water. Scoop 1–2 tablespoons of rice into your palm, flatten it slightly, and place 1 teaspoon of filling in the center.
- Bring the rice edges up and around the filling, seal tightly, and shape into a ball about 4–5 cm (1 1/2–2 inches) wide. Repeat with the remaining mixture.
- Roll the balls in sesame seeds. If you like, wrap them with narrow strips of nori.
- Serve right away, or chill for 15–20 minutes in the refrigerator — they will firm up and become even easier to pack and eat.
Nutritional Value (per serving)
| Calories | 258 kcal |
|---|---|
| Protein | 15.7 g |
| Fat | 6.8 g |
| Carbohydrates | 31.5 g |
| Fiber | 0.8 g |
| Sugar | 2 g |
| Sodium | 525 mg |
Serving and Storage
Serve these rice balls as a standalone snack, with soy sauce, teriyaki, or a tangy yogurt dip. They pair nicely with crisp vegetables and leafy greens.
- Storage: keep in an airtight container in the refrigerator for up to 24 hours.
- For lunch: pack in a lunch box with an ice pack and the sauce in a separate small container.
- Freezing: not recommended — the rice loses its texture after thawing.
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Tips and Variations
- For better shaping, use sushi rice or slightly undercook regular short-grain rice by 1–2 minutes.
- Keep the filling thick: if needed, add another 1 tsp yogurt so it stays creamy without becoming runny.
- Variations: swap the tuna for cooked chicken breast, lightly salted salmon, or cream cheese with herbs.
- Gluten-free: use gluten-free soy sauce (tamari).
- For heat: add a pinch of chili flakes or a little wasabi to the filling.
Frequently Asked Questions
Can I use brown rice? Yes, but it is less sticky. Cook it a little longer and shape the balls with damp hands, pressing firmly.
What can I use instead of yogurt? Light mayonnaise, sour cream, or a mix of 1 tsp olive oil and 1 tsp Dijon mustard.
Will the balls fall apart without nori? No, as long as the rice is sticky and you shape them tightly. Nori is optional and mostly adds flavor.
Can I make them ahead? Yes, up to 1 day in advance. Store in the refrigerator and serve chilled or at room temperature.