Tuna Kimchi Mayo Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls are made by mixing tuna, finely chopped kimchi, and mayonnaise into rice.
These bite-sized rice balls are made by mixing tuna, finely chopped kimchi, and mayonnaise into rice. Savory tuna and creamy mayonnaise are balanced by the tangy, salty flavor of kimchi. They’re a great option for an easy lunch or dinner.
Street food · 15 minutes to cook
Nutrition (per 322.3g serving): 507.2 kcal · protein 17.9g · carbohydrate 71.5g · fat 15.7g · sodium 474.1mg
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 the kimchi has a lot of liquid, the rice can turn soggy, so gently squeeze it before chopping.
Tips: If the rice is very hot, the seaweed can turn soggy, so let it cool slightly before coating the rice balls.
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Ingredients (1 serving)
- Rice — 1 bowl
- Canned tuna — 0.5 can
- Napa cabbage kimchi — 0.3 cup
- Mayonnaise — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Seaweed — 1 sheet