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Healthy Tuna Rice Balls

Healthy Tuna Rice Balls

Discover how easily you can whip up delicious and healthy tuna rice balls, a perfect, no-fuss option for busy weeknights or satisfying lunches. These versatile bites are packed with protein and wholesome ingredients, making them a smart choice for a balanced and enjoyable meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 rice balls
Course: Appetizer, Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (5 ounces) water-packed tuna, drained and flaked
  • 1 cup cooked sushi rice (cooled)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped celery
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons Panko breadcrumbs (for coating, optional)
  • 1 tablespoon olive oil (for pan-frying, optional)
Optional toppings
  • chopped scallions
  • toasted sesame seeds
  • drizzle of sriracha

Equipment

  • Medium Bowl
  • Shallow plate (optional)
  • Non-stick skillet (optional)
  • Serving platter

Method
 

  1. In a medium bowl, combine the drained and flaked tuna, cooked and cooled sushi rice, finely chopped red onion, and finely chopped celery.
    1 can (5 ounces) water-packed tuna, drained and flaked, 1 cup cooked sushi rice (cooled), 2 tablespoons finely chopped red onion, 2 tablespoons finely chopped celery
  2. Add the low-sodium soy sauce, sesame oil, grated fresh ginger, and black pepper to the bowl. Mix all ingredients thoroughly until well combined, ensuring the flavors are evenly distributed.
    1 tablespoon low-sodium soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon black pepper
  3. Take about 2 tablespoons of the tuna and rice mixture and roll it between your hands to form a compact ball, about 1.5 to 2 inches in diameter. Repeat this process with the remaining mixture until all the ingredients are used.
  4. If you prefer a slightly crispier exterior, spread the Panko breadcrumbs onto a shallow plate. Gently roll each rice ball in the breadcrumbs, pressing lightly to ensure an even coating.
    2 tablespoons Panko breadcrumbs (for coating, optional)
  5. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Carefully place the rice balls in the skillet and cook for 3-4 minutes per side, until golden brown and heated through. This method adds a lovely crisp texture.
    1 tablespoon olive oil (for pan-frying, optional)
  6. Arrange the healthy tuna rice balls on a serving platter. Garnish with optional toppings such as chopped scallions, toasted sesame seeds, or a drizzle of sriracha for an extra kick of flavor.
    chopped scallions, toasted sesame seeds, drizzle of sriracha

Notes

These rice balls can be enjoyed as is, or pan-fried for a crispy exterior. They can be stored in the refrigerator for 2-3 days or frozen for up to 1 month.