Spicy Tuna Rice Balls recipe - ingredients, nutrition and when to eat it
Spicy Tuna Rice Balls are made by mixing tuna, gochujang, and crushed seaweed into rice, then shaping it into bite-sized balls.
Spicy Tuna Rice Balls are made by mixing tuna, gochujang, and crushed seaweed into rice, then shaping it into bite-sized balls. The savory tuna pairs well with the spicy, salty seasoning, making this a quick lunch or dinner.
Street food · 10 minutes to cook
Nutrition (per 275g serving): 417.8 kcal · protein 17.2g · carbohydrate 70.9g · fat 6.3g · sodium 316.9mg
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: Mix everything while the rice is hot so the gochujang spreads evenly. Let it cool briefly before shaping the rice balls by hand.
Tips: Adjust the heat by using less gochujang, and add the seasoning a little at a time depending on how salty the canned tuna is.
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Ingredients (1 serving)
- Rice — 1 bowl
- Canned tuna — 0.5 can
- Gochujang — 1 tsp
- Roasted seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp