These soccer ball tuna rice balls are an adorable and easy savory snack perfect for celebrating the World Cup, a soccer-themed birthday, or any game day. Each ball is packed with a tuna-and-mayo filling, wrapped in seasoned sushi rice, and decorated with small nori (seaweed) pieces to resemble a soccer ball.
Quick Overview
- Servings: 6
- Calories: 168 per serving
- Protein per serving: 7 g
- Difficulty: Medium
- Diet types: Gluten-free, dairy-free, soy-free (optional)
- Flavor notes: Savory, light, and fun
Table of contents
- Quick Overview
- Why you’ll love these soccer tuna rice balls
- Recipe Ingredients
- How to make Soccer Tuna Rice Balls
- Michelle’s Tips & Tricks
- Can you make these ahead of time?
- Other Sushi Inspired Recipes to Try
Why you’ll love these soccer tuna rice balls
With the 2026 World Cup on the horizon and local excitement in cities like Dallas, this soccer-themed bite is a playful way to celebrate. The idea of turning rice balls into mini soccer balls is both nostalgic and creative, giving you a savory finger food that looks great on a party spread.
These rice balls are similar in spirit to an avocado tuna rice bowl, but compact, portable, and made to look like a soccer ball. The tuna filling is combined with a little mayo and green onion, then tucked inside sticky, seasoned sushi rice. Small nori hexagons are cut and applied to create the soccer pattern.
Why you’ll enjoy making and serving them:
- Cute but savory. Many novelty foods are sweet — these are a rare, charming savory version that still looks festive.
- Satisfying bite. Protein from tuna, fat from mayo (or avocado/cream cheese), and the rice make these filling enough for a snack or light meal.
- Great for gatherings. Ideal for World Cup viewing parties, soccer birthday celebrations, or kid-friendly events.
Recipe Ingredients
See the ingredient list below for the amounts and notes.
- Sushi rice – short-grain sushi rice is essential for the right sticky texture so the rice holds its shape.
- Rice vinegar – seasons the rice and gives that classic sushi flavor. A small amount is all you need.
- Canned tuna – drained. You can substitute canned salmon if preferred.
- Mayo and green onion – mix into the tuna for the filling. Alternatives like avocado or cream cheese work well too.
- Nori sheets – used to cut the tiny hexagons and shapes that create the soccer-ball pattern.
- Salt – to season the cooking water for the rice and to taste.
How to make Soccer Tuna Rice Balls
Below is a clear step-by-step overview. Full instructions with quantities are provided in the recipe card later in the page.
Step One: Prepare the sushi rice. Rinse the rice until the rinse water runs clear, then cook according to your rice cooker or stovetop instructions. Once cooked, let it steam covered for about 15 minutes, then toss with rice vinegar and cool slightly.
Step Two: Drain the canned tuna and combine it with mayo and chopped green onion. Adjust seasoning to taste.
Step Three: When the rice is cool enough to handle (warm but not hot), wet your hands or place a layer of rice onto a sheet of cling wrap. Press into a circular layer, add about two tablespoons of the tuna filling in the center, and cover with another portion of rice.
Using the cling wrap to help shape and compress, gently form the rice around the filling and roll into a compact ball. Repeat until all rice and filling are used.
Step Four: Carefully cut small hexagon shapes from the nori sheet with scissors. Apply them to the rice balls to create the soccer pattern. Take your time—small scissors or a craft punch for nori makes the process easier.
Step Five: Serve the rice balls fresh. Offer soy sauce or coconut aminos for dipping if desired.
Michelle’s Tips & Tricks
- Make it spicy: Swap regular mayo for spicy mayo to give the filling a kick.
- Make it creamy without mayo: Use mashed avocado or a little cream cheese as alternatives to mayo for a different texture and flavor.
- Size options: Make smaller rice balls for a party platter or larger ones for a heartier snack. The recipe scales easily.
- Nori handling: Use sharp scissors and press gently when applying nori so it adheres without tearing the rice surface.
Can you make these ahead of time?
These rice balls are best eaten fresh for optimal texture, but they hold up well if prepared the day before. For a party, you can make them a few hours ahead and keep them refrigerated on a tray covered with plastic wrap. If storing overnight, place them in an airtight container and add the nori pieces right before serving to keep the seaweed crisp.
If you make these Soccer Tuna Rice Balls, please leave a star rating and share how they turned out in the comments. Thanks for stopping by!
Other Sushi Inspired Recipes to Try
- Sushi handroll — a simple, hands-on variation with fresh fillings.
- Salmon rice paper “sushi” rolls — a light, gluten-free alternative that’s easy to wrap and eat.
- Mini salmon sushi bake — a warm, family-friendly baked dish that delivers big flavor.
Soccer Tuna Rice Balls
6 tuna balls
Michelle
Ingredients
- 1 cup sushi rice
- Salt, to taste
- 2 tsp rice vinegar
- 5 oz can of tuna, drained
- 2 tbsp mayo
- 2 tbsp green onion, chopped
- 1 sheet nori
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Soak for 1–2 hours if you have time, then cook according to your rice cooker or package instructions. Season the cooking water with a pinch of salt.
- Once cooked, let the rice sit covered for an additional 15 minutes to steam. Remove the lid, drizzle with rice vinegar, and gently toss to coat. Transfer to a bowl and let cool until warm.
- Meanwhile, drain the tuna and mix it with the mayo and chopped green onion until well combined. Taste and adjust seasoning if needed.
- When the rice is cool enough to handle, wet your hands or use cling wrap. Pack a layer of rice on the cling wrap, press into a round disc, and place about 2 tablespoons of the tuna mixture in the center. Add another layer of rice on top and use the cling wrap to shape and compact the rice into a ball.
- Repeat with remaining rice and filling. Use scissors to cut small hexagon shapes from the nori, then arrange the pieces on each rice ball to create a soccer-ball pattern.
- Serve immediately with soy sauce or coconut aminos for dipping, if desired.
Notes
Can’t eat mayo? Swap in mashed avocado or a small amount of cream cheese for a different texture and flavor.
Make the rice balls smaller for a party platter or larger to serve as a light meal. Add the nori just before serving for best texture if preparing ahead.
, Carbohydrates: 25 g, Protein: 7 g, Fat: 4 g
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