Can I use brown rice instead of white?

You absolutely can, but I'll warn you - the texture won't be quite the same. Brown rice doesn't stick together as nicely, so your rice balls might be a bit more 'freeform art' than perfect triangles! My trick? Add an extra teaspoon of mayo to the rice to help bind it. The nutty flavor actually pairs beautifully with the tuna though!

How do I stop my rice balls from falling apart?

Oh, I've been there - nothing worse than tuna-mayo leaking everywhere! The secret is using slightly warm rice (not hot, just warm enough to still handle). Cold rice won't stick. Also, don't be afraid to really compact the rice - I press much harder than feels natural. Wet hands help too - the moisture acts like edible glue!

Can I freeze tuna rice balls?

Honestly? I wouldn't recommend it. The texture gets really weird when thawed - the rice turns grainy and the mayo separates. These babies are best fresh made or stored in the fridge for up to 2 days. They're so quick to make anyway! If you must freeze, skip the nori and add it fresh when eating.

Irresistible 5-Ingredient Tuna Rice Balls Kids Dev

Name: Tuna Mayo Rice Balls (Onigiri)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 cups cooked Japanese short-grain rice (sushi rice); 1 (5 oz) can tuna in water, drained; 2 tbsp mayonnaise; 1 tsp soy sauce; 1/2 tsp sugar; 2 sheets nori (seaweed), cut into strips

Tuna Mayo Rice Balls (Onigiri)

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Easy Japanese tuna rice balls stuffed with creamy tuna-mayo filling. Perfect for bento boxes, snacks, or grab-and-go lunches.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 6 rice balls 1x
Category: Snack
Method: No-Cook
Cuisine: Japanese
Diet: Low Lactose

Ingredients

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2 cups cooked Japanese short-grain rice (sushi rice)
1 (5 oz) can tuna in water, drained
2 tbsp mayonnaise
1 tsp soy sauce
1/2 tsp sugar
2 sheets nori (seaweed), cut into strips

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Instructions

Mix tuna, mayonnaise, soy sauce, and sugar in a bowl.
Wet your hands and grab a handful of rice. Flatten it slightly.
Place 1 tbsp tuna filling in the center.
Shape rice into a triangle or ball, enclosing the filling.
Wrap a nori strip around the base.
Repeat with remaining rice and filling.

Notes

Use warm rice for easier shaping.
Add sesame seeds or furikake for extra flavor.
Store in an airtight container for up to 2 days.
Find more bento ideas on our Pinterest.

Nutrition

Serving Size: 1 rice ball
Calories: 120
Sugar: 1g
Sodium: 150mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 5g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/tuna-rice-balls-recipe-easy-onigiri/