Roll Yourself Some Tuna Rice Balls for the Perfect Summer Snack

Finding something quick, cheap, and healthful to eat is not an easy feat. I’m a big fan of canned tuna fish because it checks all these boxes, and that’s why I always make sure to have a few cans in my cupboard. Even our most cherished chefs share this sentiment, as you can see by Ina Garten’s ultimate tuna melt recipe and Martha Stewart’s favorite tuna salad. 

Thanks to Angiela Eats, I have a new reason to ensure I never run out of tuna cans. She shared this tuna rice seaweed balls recipe, which is quick to make and looks delicious. 

To make tuna rice seaweed balls, you’ll want to start by draining a can of tuna into a mixing bowl and combining it with cooked brown rice. Season the mix with Sriracha, ponzu, Japanese mayo, and sesame oil. Add salt and black pepper to taste. 

Grab a spoonful of the tuna-rice mix, roll it into individual balls, and set it aside while you make the seaweed flakes. To make the flakes, open a package of seaweed snacks and crush the seaweed into small flakes. 

Now you’re ready to roll. Place the flakes on a plate and, one by one, roll the tuna-rice balls into the flakes. You’ll want to gently press the tuna balls into the seaweed so that they stick together.

Once all the tuna balls are covered in the seaweed flakes, transfer them onto a plate. Drizzle with more Sriracha and Japanese mayo, and sprinkle the furikake on top.

These make a great snack or appetizer — or, if you’re like me, an entire meal.