Kimchi and Tuna Rice Ball Lunch Box recipe - ingredients, nutrition and when to eat it
Kimchi and tuna are mixed into rice, shaped into balls, and coated with shredded seaweed for this simple lunch box.
Kimchi and tuna are mixed into rice, shaped into balls, and coated with shredded seaweed for this simple lunch box. Its salty, spicy flavor is perfect for a busy lunch or a light dinner.
Lunchbox & quick meals · 10 minutes to cook
Nutrition (per 300g serving): 397.5 kcal · protein 19g · carbohydrate 62g · fat 7.4g · sodium 475.1mg
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 you add too much kimchi juice, the rice balls may fall apart, so squeeze the kimchi lightly before using it.
Tips: If you shape the rice while it is too hot, it may lose its form, so let it cool for 2–3 minutes first.
Tips: For a lunch box, let the rice balls cool completely before closing the lid so steam doesn’t collect inside.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked white rice — 180 g
- Napa cabbage kimchi — 50 g
- Canned tuna — 60 g
- Roasted seaweed flakes — 2 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp