Spring Wild Chive and Shrimp Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
These spring lunchbox rice balls are made by mixing wild chive soy sauce and plump shrimp into rice, then shaping it into bite-size balls.
These spring lunchbox rice balls are made by mixing wild chive soy sauce and plump shrimp into rice, then shaping it into bite-size balls. Add fragrant spring greens for a fresh lunch that’s easy to pack.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 312.5g serving): 465.1 kcal · protein 16.9g · carbohydrate 70.9g · fat 11.4g · sodium 569.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you mix the wild chives into very hot rice for too long, their flavor may fade. Let the steam subside a little before mixing.
Tips: Let the rice balls cool completely before packing so they hold their shape.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Shrimp — 50 g
- Wild chives — 15 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Korean water parsley — 20 g
- Salt — 0.5 g
- Cooking oil — 1 tsp