Soccer Tuna Rice Balls
These soccer ball tuna rice balls are the cutest, easy meal to celebrate the World Cup or soccer-themed birthday parties! They’re filled with tuna, rolled into a rice ball, and decorated with seaweed.
Quick Overview
- Servings: 6
- Calories: 168
- Protein per serving: 7g
- Difficulty: Medium
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Fun and savory
Table of contents
Why you’ll love these soccer tuna rice balls
With the 2026 FIFA World Cup coming to my city here in Dallas, TX, I’ve had a lot of soccer/football on my mind. I’ve been wanting to make a soccer-themed recipe to celebrate the special occasion, and when I saw the concept for soccer ball rice balls, I knew I had to make my own version!
It’s reminiscent of my avocado tuna rice bowl, but about 10x cuter. They’re filled with tuna and mayo, rolled into a rice ball, and decorated to look like a soccer ball with seaweed.
These are shockingly easy, and so fun to make! Here’s why you’ll love it…
- Cute food made savory! Most cute foods are super sweet. Think cakes, cupcakes, cookies, etc., all decorated with tons of frosting. This is one of those rare savory foods that are still super cute.
- They’re actually filling. With protein from the tuna, fat from the mayo, and carbs from the rice, this is actually a filling bite.
- Perfect for the World Cup or soccer-themed birthday parties. Whatever your soccer/football celebration may be, these are the perfect addition.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Sushi rice. Using sushi rice is key to making it moldable!
- Rice vinegar. A key ingredient in sushi rice.
- Canned tuna. You can also use canned salmon if you prefer.
- Mayo & green onion. For the tuna filling. You can also use avocado or cream cheese.
- Nori sheets. Seaweed is used to make the shapes on the soccer balls.
How to make Soccer Tuna Rice Balls
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Make the rice then toss with vinegar and allow to cool.
Step Two. Mix the tuna with mayo and green onion.
Step Three. Once the rice is cooler so not longer hot, wet your fingers and scoop a large spoonfull rice onto a piece of cling wrap. Layer a spoonful of rice onto cling wrap. then add tuna mixture in the center. Roll the rice around the tuna into a ball. Set aside and repeat for all of the rice and tuna.
Step Four. Cut small hexagons out of the seaweed and arrange them around the rice balls.
Step Five. Serve fresh and dip in soy sauce/ coconut aminos if desired!
Michelle’s Tips & Tricks
- Make it spicy. Add spicy mayo instead of mayo to make the filling spicy!
- Add cream cheese or avocado instead of mayo. These would both be great substitutes.
Can you make these ahead of time?
These tuna rice balls are definitely better fresh, but I’ve had success making them the day before and enjoying them the next day for lunch. If you’re hosting a party, you should be totally fine making them a few hours ahead of time and keeping them in the fridge!
If you tried these Soccer Tuna Rice Balls or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Sushi Inspired Recipes to Try…
Soccer Tuna Rice Balls
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
Ingredients
- 1 cup sushi rice
- Salt
- 2 tsp rice vinegar
- 5 oz can of tuna, drained
- 2 tbsp mayo
- 2 tbsp green onion, chopped
- 1 sheet nori
Instructions
- To make the sticky rice soak the rice for 1-2 hours. Rinse the rice until the water runs clear. Add to a rice cooker and cover with water. Season with salt and set the rice cooker to cook.
- Once the rice is done, allow to sit and cover to steam for an additional 15 minutes. Remove the lid and add the vinegar, tossing to coat. Transfer to a bowl and allow to sit and cool a bit while you prep the filling.
- Strain the can of tuna and combine with mayo and green onion. Mix to thoroughly combine.
- Once the rice is cooler so no longer hot, wet your fingers and scoop a large spoonful of rice onto a piece of cling wrap. Push down into an even, circular layer. Scoop about 2 tbsp of the tuna mixture into the center.
- Using the cling wrap to assit, roll the rice around the tuna into a ball. Set aside and repeat for all of the rice and tuna.
- Use scissors to carefully cut small hexagons out of the seaweed and arange them around the rice balls.
- Serve fresh and dip in soy sauce/ coconut aminos if desired!
