Have you ever seen those beautiful pictures of egg sushi and wished you could make them at home? Well, this recipe takes a delicious twist on that concept, creating fun and flavorful Tuna Mayo Rice Ball in Egg Rolls! They’re perfect for a lunchbox, breakfast on the go, or even a party appetizer. Plus, they’re surprisingly easy to make.
This recipe is inspired by the popular Japanese rice ball, onigiri, filled with savory tuna mayo. Here, we take that delicious filling and encase it in a crispy egg wrapper, creating a unique and satisfying bite.
Ingredients
- 1 (150g) can of tuna (drained)
- 3 tablespoons mayonnaise
- 3-4 eggs
- 1.5 cups cooked rice
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- Nori seaweed (optional)
- Vegetable oil for frying
- Parchment paper (optional)
Instructions
- Prepare the Filling: Flake the drained tuna in a bowl. Mix in the mayonnaise until well combined. Set aside.
- Season the Rice: In a separate bowl, combine the cooked rice with salt and sesame oil. Use chopsticks to gently mix everything together. This will help prevent crushing the rice. If the rice is sticky, spread it out on a sheet of parchment paper to cool slightly.
- Assemble the Rice Balls: Take a spoonful of seasoned rice and gently shape it into a ball. Make a well in the center and spoon in some tuna mayo filling. Wrap the rice around the filling to completely enclose it. You can choose to wrap the rice ball in a small strip of nori seaweed at this point, but it’s not necessary.
- Cook the Egg Wrapper: Heat a pan with a thin layer of vegetable oil over low heat. In a separate bowl, whisk together the eggs and salt.
- Pour and Spread the Egg: Pour a thin layer of the egg mixture onto the preheated pan. Swirl the pan slightly to spread the egg into a thin, even layer.
- Assemble and Cook the Egg Roll: Once the egg is about 80-90% cooked, carefully place a rice ball in the center. Using a spatula, gently fold the cooked egg over the rice ball to form a roll. You can add a little more oil to the pan if needed to prevent sticking.
- Finishing Touches: Cook the egg roll for another minute or two, or until the egg is fully cooked through and golden brown. Gently transfer the finished egg roll to a plate. Repeat with the remaining rice balls and egg mixture.
Tips
- Don’t overcook the egg when pouring it into the pan. You want it to be slightly wet so it adheres to the rice ball easily.
- If the egg seems too runny, cook it for a few seconds longer before adding the rice ball. However, don’t wait until it’s completely set, or the rice ball will be difficult to roll.
- You can adjust the size of your rice balls and egg rolls depending on your preference. They can be made bite-sized for appetizers or larger for a heartier meal.
- Feel free to experiment with different fillings! You can use cooked and shredded chicken, vegetables, or even kimchi.
This recipe is a fun and creative way to enjoy your favorite tuna mayo filling. The crispy egg exterior adds a delightful textural contrast to the soft and savory rice, making these Tuna Mayo Rice Ball in Egg Rolls a truly irresistible treat!
