Kimchi Tuna Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing well-fermented kimchi and tuna into rice, then shaping the mixture into rounds.
These rice balls are made by mixing well-fermented kimchi and tuna into rice, then shaping the mixture into rounds. They’re spicy and savory, making them a great choice for a simple breakfast, a busy lunch, or a light evening snack.
Rice bowls · 10 minutes to cook
Nutrition (per 387.5g serving): 562.5 kcal · protein 24.4g · carbohydrate 72.5g · fat 18.1g · sodium 684.1mg
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: Squeeze out some of the kimchi juice before using it, as too much liquid can cause the rice balls to fall apart.
Tips: Mix the ingredients while the rice is warm so they hold together well, and wet your hands only slightly when shaping the rice balls.
Tips: To tone down the heat, reduce the amount of kimchi and add another ½ tablespoon of mayonnaise.
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)
- White rice — 210 g
- Napa cabbage kimchi — 60 g
- Canned tuna — 85 g
- Mayonnaise — 1 Tbsp
- Sesame oil — 1 tsp
- Scallions — 10 g
- Sesame seeds — 1 tsp