Pan-Grilled Tuna Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
Mix tuna and kimchi into rice, shape into balls, then pan-fry until golden. They’re savory and crisp on the outside, moist inside, and the tangy kimchi pairs…
Mix tuna and kimchi into rice, shape into balls, then pan-fry until golden. They’re savory and crisp on the outside, moist inside, and the tangy kimchi pairs well with tuna. They’re a good pick for lunch or dinner when you want an easy meal.
Street food · 20 minutes to cook
Tips: Shape the rice balls flat and firm so they don’t break when you turn them.
Tips: Squeeze out plenty of liquid from the kimchi to keep the rice from getting mushy and help the outside brown well.
Tips: Kimchi and tuna are already seasoned, so taste first before adding extra salt.
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Ingredients (1 serving)
- Rice — 1 bowl
- Canned tuna — 0.5 can
- Napa cabbage kimchi — 0.3 cup
- Mayonnaise — 1 tsp
- Sesame oil — 1 tsp
- Crushed roasted seaweed — 1 Tbsp