Hearty and Delicious Tuna Mayo Rice Balls
Tuna Mayo Rice Balls Recipe with Crispy Seaweed Flakes
I made these hearty and delicious tuna mayo rice balls for my partner, who often skips lunch due to a busy work schedule. They’re perfect for a quick bite while commuting in the car. The delightful combination of popping tuna, creamy mayonnaise, and savory seaweed flakes is simply irresistible. They make for a satisfying breakfast or a light meal, ensuring a full stomach even on the go.
Main Ingredients
- 250g warm cooked rice (about 1.5 bowls)
- 1 can (85g) tuna, drained
- 1 egg
- 2 strips of pickled radish for kimbap (about 36g)
- 1 sachet seasoned seaweed flakes (about 5g)
Cooking Instructions
Step 1
First, prepare the ingredients for the rice balls. For the tuna can (85g), drain the oil thoroughly using a sieve. Finely chop the kimbap pickled radish (2 strips), and have the egg (1) and seasoned seaweed flakes (1 sachet) ready.
Step 2
Finely chop the kimbap pickled radish. You can use a food processor or a knife for this. Chopping them finely will improve the texture when mixed with the rice.
Step 3
Crack the egg into a bowl, add a pinch of salt, and whisk well to create the egg wash. Adding a little salt to the egg wash will season the scrambled eggs.
Step 4
Lightly coat a preheated frying pan with olive oil and preheat over medium heat. Pour the whisked egg mixture into the heated pan.
Step 5
Once the edges of the egg begin to set, gently stir with chopsticks or a spoon to make scrambled eggs. Cook until they are just starting to set, then turn off the heat and let the residual heat finish cooking them. This will result in soft and tender scrambled eggs.
Step 6
In a large bowl, place the 250g of warm cooked rice. Add the drained tuna and the finely chopped pickled radish.
Step 7
Add 1.5 tablespoons of mayonnaise. You can adjust the amount of mayonnaise to your preference.
Step 8
Using a spatula or spoon, gently mix the rice, tuna, pickled radish, and mayonnaise until everything is evenly combined without clumping. It’s important to mix gently to avoid mashing the rice grains.
Step 9
Use scissors to finely crumble the seasoned seaweed flakes and add them to the rice mixture. The seaweed flakes will enhance the flavor and nuttiness of the rice balls.
Step 10
Sprinkle sesame seeds over the crumbled seaweed flakes. Sesame seeds add a nutty flavor and also improve the visual appeal. Mix gently again to incorporate the seaweed and sesame seeds.
Step 11
Taste the mixture and if it feels bland, add another 1-2 pinches of salt to adjust the seasoning. The saltiness can vary depending on the seasoned seaweed and pickled radish, so be sure to taste and adjust to your liking.
Step 12
Put on disposable gloves and shape the rice mixture into round rice balls of a convenient size. Place the finished rice balls neatly on a plate.
Step 13
Top each rice ball with the prepared soft scrambled eggs. This adds a nice contrast in color and the soft eggs complement the rice well.
Step 14
Finally, squeeze a small amount of ketchup in the center of each rice ball for a finishing touch. You can also use other sauces if desired. Your delicious seaweed flake tuna mayo rice balls are now ready!
