Pollock Roe and Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
Salted pollock roe and finely chopped kimchi are mixed into rice and shaped into bite-size balls.
Salted pollock roe and finely chopped kimchi are mixed into rice and shaped into bite-size balls. Their salty, tangy kick pairs well with the aroma of roasted seaweed flakes and sesame oil, making them an easy lunch or dinner.
Rice bowls · 10 minutes to cook
Tips: The pollock roe and kimchi are already well seasoned, so mix them in first, taste, and then adjust the seasoning.
Tips: If the rice is too hot, the seaweed flakes may turn soggy, so let it cool briefly before coating the rice balls.
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Ingredients (1 serving)
- Rice — 1 bowl
- Salted pollock roe — 0.5 Tbsp
- Napa cabbage kimchi — 2 Tbsp
- Crushed seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp