Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing tuna and roasted seaweed flakes into rice, then shaping it into rounds.
These rice balls are made by mixing tuna and roasted seaweed flakes into rice, then shaping it into rounds. Savory and lightly salty, they’re perfect for a busy lunch, a simple dinner, or a packed meal.
Rice bowls · 10 minutes to cook
Nutrition (per 319g serving): 528 kcal · protein 21.4g · carbohydrate 69.5g · fat 17.4g · sodium 716.7mg
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 rice is too hot, the seaweed may turn soggy, so let it cool slightly before mixing.
Tips: Drain the tuna well so the rice balls hold together.
Tips: Dampen your hands with just a little water to keep the rice from sticking when shaping.
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)
- Rice (white rice) — 210 g
- Canned tuna — 70 g
- Dried seaweed — 2 g
- Mayonnaise — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Sesame seeds — 1 tsp