Spicy Fish Cake Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-size rice balls are made with spicy stir-fried fish cakes mixed into rice with seaweed flakes.
These bite-size rice balls are made with spicy stir-fried fish cakes mixed into rice with seaweed flakes. Chewy fish cakes and savory seaweed give them a spicy, salty flavor, making them a handy choice for an easy lunch or dinner.
Street food · 15 minutes to cook
Nutrition (per 312.8g serving): 537.5 kcal · protein 13.9g · carbohydrate 90.6g · fat 12.3g · sodium 923mg
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: Cutting the fish cakes into small pieces helps them mix evenly with the rice and makes the rice balls easier to shape.
Tips: Mix the ingredients into the rice while it's hot so they combine evenly. Let it cool slightly before shaping by hand.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fish cake — 60 g
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 tsp
- Dried seaweed flakes — 1 Tbsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 1 Tbsp
- Water — 1 Tbsp