Are you looking for a quick, easy, and incredibly satisfying snack or lunch? Look no further than these delightful tuna mayo rice balls, also known as Chamchi Mayo Chumoka! This Korean-inspired recipe is incredibly versatile, perfect for busy weeknights or a fun weekend project. Imagine perfectly formed rice balls, bursting with the creamy, savory goodness of tuna mayo, offering a delightful textural contrast between the soft rice and the slightly chunky filling. They're surprisingly addictive, and the best part? They're incredibly customizable!
This recipe explores three delicious variations on the classic Chamchi Mayo Chumoka, showcasing how simple ingredients can transform into a culinary masterpiece. From the classic version to exciting additions like seaweed and spicy kimchi, we’ll guide you through each step, ensuring you create perfectly formed and flavorful rice balls every time. Ready to get started? Let's dive into the step-by-step instructions!
Tools Needed
- Bowl
- Spoon
- Plastic bag
- Flat plate
- Non-stick pan
Ingredients
- Cooked rice: 200g (7 oz)
- Salt: A pinch
- Olive oil or sesame oil: 1/2 tablespoon
- Sesame seeds
- Canned tuna in oil: 1 can
- Sugar: 1/2 tablespoon
- Mayonnaise: 2 tablespoons
- Crushed seaweed flakes (from salted seaweed sheets): 10 sheets (for 2 large rice balls)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Mix warm cooked rice with salt, oil, and sesame seeds. Use the edge of a spoon to avoid mashing.
- Drain oil from canned tuna. Mix tuna with sugar and mayonnaise.
- Prepare seaweed flakes by crushing salted seaweed sheets in a plastic bag.
Step 2. Assemble the Rice Balls
- Flatten two scoops of rice. Add a spoonful of tuna mayo to one, top with the other scoop, and gently press into a ball.
Step 3. Choose Your Coating/Cooking Method
- Gently press the finished rice balls into the crushed seaweed flakes to coat.
- Toast rice balls in a non-stick pan without oil until lightly browned on both sides. Drizzle with soy sauce and toast again for a smoky flavor.
- Combine rice, tuna mayo, and seaweed flakes in a bowl. Shape into bite-sized pieces.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Let the rice cool slightly before shaping for better consistency.
- If tuna peaks out, patch it with more rice.
- Adjust the size of rice balls to your preference.
- Don't overcook the toasted rice balls; cook just until the surface is browned.
Nutrition
- N/A
FAQs
1. Can I make these rice balls ahead of time?
Yes! Assemble the rice balls and store them in an airtight container in the refrigerator for up to 2 days. They're best served chilled.
2. What kind of tuna should I use?
Canned tuna in water or oil works well. Just make sure to drain it thoroughly before mixing with the mayonnaise.
So there you have it – three delicious variations on the classic Chamchi Mayo Chumoka, perfect for any occasion. Experiment with different ingredients and toppings to create your own unique rice ball masterpiece. Enjoy the satisfying crunch and creamy filling of these easy-to-make, crowd-pleasing treats!