Flying Fish Roe and Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls combine rice with popping flying fish roe and tangy kimchi.
These bite-sized rice balls combine rice with popping flying fish roe and tangy kimchi. A touch of shredded seaweed and sesame oil makes them a good choice for a quick lunch or a satisfying dinner.
Rice bowls · 15 minutes to cook
Tips: Squeeze out plenty of liquid from the kimchi so the rice balls hold together.
Tips: If the rice is hot, let it cool a little before shaping so it won’t stick to your hands as much.
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Ingredients (1 serving)
- White rice — 1 bowl
- Flying fish roe — 2 Tbsp
- Napa cabbage kimchi — 1 handful
- Crushed roasted seaweed — 2 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp