Tuna Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls are made by mixing tuna and kimchi into rice and shaping it into small portions.
These bite-sized rice balls are made by mixing tuna and kimchi into rice and shaping it into small portions. Savory tuna goes well with tangy, spicy kimchi, making them a simple lunch or a hearty dinner.
Street food · 15 minutes to cook
Nutrition (per 345g serving): 453.6 kcal · protein 22.8g · carbohydrate 71.5g · fat 7.5g · sodium 522.4mg
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: Drain the kimchi lightly so the rice balls hold together well.
Tips: Taste the kimchi and tuna for saltiness before adding any extra seasoning.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Canned tuna — 0.5 can
- Napa cabbage kimchi — 0.3 cup
- Crumbled roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp