Chukuchuk-Style Crispy Rice Balls with Grilled Tuna – Authentic Marshall Islands Recipe
Traditional Marshallese pearl-rice parcels rolled in grated coconut alongside seared island tuna.
- Country of Origin
- 🇲🇭 Marshall Islands (Micronesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared tuna medallions, Steamed calrose rice rolled in toasted coconut, Cucumber, Fresh lime, Soy sauce
Ingredients for Chukuchuk-Style Crispy Rice Balls with Grilled Tuna (4 Servings)
- 1.25 lbs (or 2.5 cups) seared tuna medallions, prepped into bite-sized pieces
- 1.5 cups steamed calrose rice rolled in toasted coconut, washed and trimmed
- 1 cup cucumber
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime
- 1.5 tbsp traditional Marshall Islands seasoning (soy sauce, grated ginger, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh lime, soy sauce, grated ginger, garlic, cooking oil, and sea salt in a bowl to form a fragrant Marshall Islands marinade.
- Coat seared tuna medallions and steamed calrose rice rolled in toasted coconut thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared tuna medallions and steamed calrose rice rolled in toasted coconut for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with cucumber, and serve immediately.