Tuna Rice Balls Recipes

SPICY TUNA RICE BOWL

Spicy Tuna Rice Bowl image

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 cup uncooked long-grain rice
1 ½ cups water
1 (7 ounce) jar tuna packed in olive oil
½ cup finely diced red bell pepper
¼ cup finely diced jalapeno pepper
¼ cup finely sliced green onions
⅓ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons Sriracha hot sauce
½ lemon, juiced, or to taste
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

Steps:

Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
Turn off heat and let rice sit, covered, for 10 minutes.
Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g

ONIGIRI (RICE BALLS)

Onigiri (Rice Balls) image

Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 8 appetizers.

Number Of Ingredients 5

Ingredients

2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Steps:

In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

TUNA-RICE BALLS

Tuna-Rice Balls image

Appetizer or entree--easy to make and tasty! Substitute crab or lobster. From food blog with my changes.

Provided by Caroline Cooks

Categories Tuna

Time 45m

Yield 8-16 balls

Number Of Ingredients 11

Ingredients

1 1/2 cups cooked rice, warm
1 (6 ounce) can tuna in water, drained & flaked
1/2 cup finely grated cheddar cheese
2 eggs, beaten
2 tablespoons minced chives
1/4 cup chopped dill pickle
1 teaspoon lemon juice
3 -4 drops hot pepper sauce
salt, to taste
1 -1 1/2 cup finely ground dry breadcrumbs
1 tablespoon paprika (optional)

Steps:

Preheat oven to 375°F.
Combine rice, tuna, cheese, eggs, chives, pickles, juice, pepper sauce and salt.
Form into 1" balls for appies or 2" for entree.
Roll in breadcrumbs mixed with paprika. Place on lightly sprayed foil-lined baking sheets.
Bake for 20 minutes.
Note: Can freeze after baking.

TUNA BALL

Tuna Ball image

There's nothing fancy about the tuna ball, but it tastes great at parties and other get-togethers. Chopped pecans give this blend of tuna, cream cheese, and onion a light crunch. I love this appetizer with veggies, crackers ,and veggies.

Provided by Glenda Shane

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 15m

Yield 20

Number Of Ingredients 4

Ingredients

2 (3 ounce) packages cream cheese, softened
1 (5 ounce) can tuna, drained and flaked
¾ cup chopped pecans
¼ cup chopped onion

Steps:

In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

Nutrition Facts : Calories 66 calories, Carbohydrate 1 g, Cholesterol 11.2 mg, Fat 6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 28.4 mg, Sugar 0.3 g

EASY TUNA RICE BOWL

Easy Tuna Rice Bowl image

Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 10m

Number Of Ingredients 11

Ingredients

1 cup cooked rice
1 tin (5 ounces) tuna
1 hard-cooked egg, peeled and halved
1 mini cucumber, cut into bite-size pieces
1/2 cup frozen shelled edamame, blanched in boiling water for 2 minutes, drained, and cooled
1 teaspoon toasted sesame seeds
2 tablespoons thinly sliced nori
2 teaspoons soy sauce, preferably low-sodium
1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.

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