Tuna Ball Recipe

Prepare the tuna

Keep tuna cold until ready. Using a sharp knife, finely dice the sushi-grade tuna into small uniform cubes (about 1/8 - 1/4 inch). Place diced tuna in a chilled bowl to maintain texture and food safety.

Add flavorings: To the bowl with diced tuna, add 2 tablespoons Japanese mayonnaise, 1 teaspoon sriracha (adjust for desired heat), 1 tablespoon masago or tobiko, 1 tablespoon finely sliced green onion, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds and 1/4 teaspoon salt.

Mix gently but thoroughly with a spoon or rubber spatula until ingredients are evenly distributed and tuna is coated. Taste and adjust salt or sriracha as needed. Keep chilled while preparing the rest.

Prepare avocado slices

Halve and pit the avocado. Remove the skin and slice the avocado into 8 even thin slices crosswise (about 1/8"–1/4" thick). Lightly toss or brush slices with 1 teaspoon fresh lime juice to slow browning.

Form tuna balls

Using lightly oiled hands (or a small ice cream scoop measuring about 1 tablespoon), portion the spicy tuna into 8 equal mounds and shape them into compact balls (about 1"–1.25" diameter). Press firmly enough to hold shape but not so hard that mixture becomes dense.

Optional base: If using nori sheets, cut the sheet into 8 small 1.5" round or square pieces. Place each nori piece on the serving platter to anchor the ball and prevent slipping.

Wrap with avocado: Place one avocado slice over each tuna ball, tucking the edges underneath so the avocado covers the top and sides attractively. If slices are too large, overlap two thinner slices to cover the ball. Arrange balls on platter seam-side down.

Plate and sauce: Drizzle about 3 tablespoons eel sauce evenly over the 8 tuna balls (approx. 1/2 teaspoon to 1 teaspoon per ball depending on desired sweetness). Using a squeeze bottle or spoon, make a contrasting diagonal or circular drizzle of 3 tablespoons spicy mayo over the balls.

Optional heat: If you want extra heat, tiny dots or a thin line of additional sriracha can be added to each avocado-wrapped ball.

Garnish and serve: Sprinkle a pinch of toasted sesame seeds and the reserved 2 tablespoons of microgreens or thinly sliced scallion over the platter. Serve immediately with pickled ginger and wasabi on the side. These are best eaten within 15–20 minutes of assembly for optimal avocado color and tuna texture.

Storage note: If not serving immediately, keep assembled balls tightly covered and chilled for up to 1 hour. Do not store long term because of avocado browning and raw fish safety.