Tuna Balls Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Finely dice into small uniform pieces so the mixture holds together; measure 8 oz.

In a bowl, combine the diced tuna, 3 tbs mayonnaise, 1 tsp Sriracha, 1 tsp toasted sesame oil, 1 tsp soy sauce, 1 tbsp thinly sliced green onion, 1 tsp sesame seeds (optional), and 1/4 tsp salt. Mix gently until evenly coated. Taste and adjust Sriracha or mayonnaise to reach desired spice/creaminess. Refrigerate while you prepare the avocado slices so the mixture firms slightly (10–15 minutes).

Form tuna balls

Using slightly damp hands, portion the spicy tuna into 16 even portions (about 1/2 oz / roughly 1 tablespoon each). Roll each portion into a compact ball (approx. 1 inch diameter). Place on a tray lined with plastic wrap or parchment.

If you want a crispy exterior (optional): place 1/2 cup panko in a shallow dish. Lightly press each tuna ball into the panko to coat the outside. Heat 2 tbs neutral oil in a skillet over medium heat. Quickly sear each ball 15–30 seconds per side to set the crust, turning gently so they don’t fall apart. Transfer to a wire rack to cool slightly.

Arrange avocado: slice one ripe avocado into 16 thin slices. Gently lay one avocado slice over each tuna ball, wrapping it around as much as possible. If necessary, secure with a thin nori strip wrapped around the middle or a small dab of spicy mayo to help it adhere. Place assembled tuna balls seam-side down on a serving plate.

Prepare sauces (if not using pre-made)

For spicy mayo: combine 3 tbs mayonnaise with 1 tbs Sriracha and 1/2 tsp rice vinegar; whisk until smooth. Taste and adjust heat or acidity. Warm eel sauce slightly if chilled so it drizzles easily.

Drizzle: Using a squeeze bottle or spoon, drizzle eel sauce over the arranged tuna balls in a thin zigzag. Then add a thinner zigzag of spicy mayo across each ball. You can also dot a small amount of each sauce at the base for dipping.

Garnish each tuna ball with a small pinch of microgreens or a sliver of chive. Serve immediately with pickled ginger and wasabi on the side. Recommend serving 8–10 minutes after assembly so avocado remains fresh and sauces haven’t sogged the outside.

Storage note: If making ahead, keep tuna mixture refrigerated and assemble within 1 hour of serving. Do not store assembled avocado-wrapped balls for more than 2 hours as avocado will brown and texture will degrade.