Anchovy Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
A simple lunchbox made with rice mixed with tiny dried anchovies and seaweed flakes, shaped into round rice balls.
A simple lunchbox made with rice mixed with tiny dried anchovies and seaweed flakes, shaped into round rice balls. Its savory, nutty flavor makes it perfect for breakfast or a light picnic lunch.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 234g serving): 402.1 kcal · protein 14.7g · carbohydrate 68.3g · fat 6.7g · sodium 425.2mg
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 can become soggy, so let it cool slightly before mixing.
Tips: Stir-frying the anchovies first brings out their nutty aroma and makes them extra crisp.
Tips: Press the rice balls firmly with your hands so they do not fall apart in the lunchbox.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Dried anchovies — 2 Tbsp
- Dried seaweed flakes — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Soy sauce — 0.5 tsp