Chicken and Pollock Roe Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls mix chicken and savory pollock roe into rice, then wrap it in seaweed.
These rice balls mix chicken and savory pollock roe into rice, then wrap it in seaweed. They’re rich and full of umami, making them a handy choice for a simple lunch or when you need a snack.
Japanese · 15 minutes to cook
Nutrition (per 295g serving): 447.1 kcal · protein 24.8g · carbohydrate 70.3g · fat 6.6g · sodium 443.3mg
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: Pollock roe is salty, so don’t add salt to the rice at first; taste it, then adjust if needed.
Tips: If the rice is too hot, the seaweed may turn soggy, so let it cool slightly before wrapping.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Chicken breast — 60 g
- Salted pollock roe — 15 g
- Seaweed sheets — 1 sheet
- Mayonnaise — 1 tsp
- Toasted sesame seeds — 1 tsp