Anchovy and Perilla Leaf Rice Balls Lunchbox recipe - ingredients, nutrition and when to eat it
These lunchbox rice balls are made by mixing stir-fried anchovies and perilla leaves evenly into rice, then shaping it into bite-size balls.
These lunchbox rice balls are made by mixing stir-fried anchovies and perilla leaves evenly into rice, then shaping it into bite-size balls. The salty anchovies pair nicely with the fresh aroma of perilla. They’re easy to pack for a busy lunch.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 239.5g serving): 409.5 kcal · protein 14.9g · carbohydrate 69g · fat 7.2g · sodium 185.3mg
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 stir-fried anchovies are quite salty, add a little more sesame oil and rice to mellow the flavor.
Tips: Dampen your hands with a little water before shaping the rice balls so the grains stick less.
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Ingredients (1 serving)
- Rice — 1 bowl
- Small Anchovies for Stir-Frying — 2 Tbsp
- Perilla Leaves — 4 pc
- Roasted seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp