Anchovy Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing anchovies with rice, creating a tasty combination of savory anchovies and fragrant sesame oil.
These rice balls are made by mixing anchovies with rice, creating a tasty combination of savory anchovies and fragrant sesame oil. They are easy to have for breakfast or pack in a lunchbox, and make a satisfying meal.
Seafood · 15 minutes to cook
Nutrition (per 249g serving): 418.1 kcal · protein 16.5g · carbohydrate 68.7g · fat 7.4g · sodium 628.8mg
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: Stir-fry the anchovies first so they stay crisp and develop a nutty aroma.
Tips: If you shape the rice while it is too hot, it can lose its form, so let it cool for 2–3 minutes first.
Tips: Lightly wetting your hands keeps the rice from sticking as much.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Dried anchovies — 15 g
- Roasted seaweed — 2 g
- Sesame oil — 1 Tbsp
- Sesame seeds — 1 tsp
- Soy sauce — 1 tsp
- Green onion — 10 g