Tuna Rice Balls

Gather all ingredients and have a large mixing bowl ready.

If the canned tuna is packed in water, drain it well and flake it with a fork.

Place the cooked rice into the bowl, then add the flaked tuna, low‑fat mayo, and a pinch of salt or a few drops of soy sauce, depending on your taste preference.

Using a fork, gently stir the mixture until the rice, tuna, and mayo are evenly combined, being careful not to mash the rice.

Cover the bowl with plastic wrap and let the mixture rest for 2–3 minutes so the flavors can meld.

Wet your hands lightly with water to prevent sticking, then portion the mixture into six equal parts (about 70 g each).

Shape each portion into a compact ball, pressing firmly but gently to hold its shape.

Place the sesame seeds in a shallow dish; lightly toast them in a dry skillet for 1–2 minutes if they are raw, then let them cool.

Roll each rice ball in the sesame seeds, ensuring an even coating on all sides.

Arrange the coated rice balls on a serving plate. If serving immediately, enjoy them while fresh.

If you plan to store them, place the balls in an airtight container and refrigerate; they will keep well for up to two days.

Before serving leftovers, let the rice balls sit at room temperature for a few minutes or microwave briefly (10‑15 seconds) to soften the rice if desired.