Spicy Tuna Rice Balls recipe - ingredients, nutrition and when to eat it
Spicy tuna rice balls are made by mixing tuna and a gochujang seasoning into rice, then shaping it into bite-size balls.
Spicy tuna rice balls are made by mixing tuna and a gochujang seasoning into rice, then shaping it into bite-size balls. They’re spicy and savory, making an easy lunch or a satisfying snack.
Street food · 10 minutes to cook
Nutrition (per 313g serving): 473.3 kcal · protein 22.7g · carbohydrate 76.3g · fat 7.7g · sodium 693.3mg
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: Drain the tuna well so the rice balls hold their shape.
Tips: Add the gochujang a little at a time, adjusting the heat and seasoning as you go.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Canned tuna — 0.5 can
- Gochujang (Korean chili paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Seaweed — 1 sheet