Pan-Fried Japanese-Style Rice Balls with Tuna Filling — Crispy Outside, Soft Inside!

Following the veggie rice balls, here’s a delicious Japanese favorite: rice balls stuffed with tuna, pan-fried to golden perfection. Perfect for grilling or picnics, and a hot trend this year!

🍚 Ingredients (Makes 10 rice balls)

Rice

1 cup sushi rice
1 cup water
½ tsp salt

Filling

50 g canned tuna
1 tsp mayonnaise
Wasabi paste (or hot chili paste) — to taste

For Frying & Glazing

4 tbsp oil
2 tbsp soy sauce
1 tbsp mirin (or ½ tsp brown sugar)
2 tbsp melted butter

🔪 Preparation Steps

Prepare the rice:
Rinse sushi rice thoroughly under cold water until clear. Drain. Preheat oven to 200°C.
Cook rice:
Bring water and salt to boil in a pot. Add rice, stir lightly, and cook 1 minute until boiling again. Cover tightly with foil, sealing well to trap steam. Bake covered in the oven for 20 minutes. Remove and let sit, still covered, for 30 minutes. (For safety, you can place a towel over the pot before the lid.)
Prepare filling:
Mix tuna with a little mayonnaise just enough to bind, then add wasabi to your taste.
Form rice balls:
While rice is hot, form balls quickly to avoid drying out. Use silicone gloves for safe handling or wet your hands. Line a small cup (e.g., coffee cup) with plastic wrap. Fill halfway with rice, add a small dollop of tuna filling (~2 pea-sized), then cover with more rice and gently press to compact. Remove from cup and place on plastic-lined tray. Repeat for all balls. (You can also make plain rice balls without filling if tuna runs out.)
Prepare for frying:
Brush all sides of the rice balls lightly with oil.
Pan-fry:
Heat a cast iron or heavy skillet well. Wipe skillet with an oiled paper towel. Place rice balls spaced apart. Gently move balls around to prevent sticking. Fry about 4 minutes per side on medium heat until a golden crust forms — lightly browned but not burnt.
Glaze and finish:
Remove balls, brush all sides with a mixture of soy sauce and mirin. Then brush with melted butter. Return balls to skillet and fry again briefly on all sides until nicely glazed and browned.