Tobiko Rice Balls recipe - ingredients, nutrition and when to eat it
Tobiko rice balls are made by mixing warm rice with flying fish roe and seaweed flakes, then shaping the mixture into balls.
Tobiko rice balls are made by mixing warm rice with flying fish roe and seaweed flakes, then shaping the mixture into balls. Their popping texture and savory aroma make them a great choice for a simple lunch or a side dish with Korean street food.
Street food · 10 minutes to cook
Nutrition (per 240.2g serving): 393.9 kcal · protein 9.3g · carbohydrate 69.8g · fat 7.4g · sodium 338.8mg
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: Adding the tobiko while the rice is too hot can make its texture soft.
Tips: Lightly wetting your hands keeps the rice from sticking and makes shaping easier.
Tips: Tobiko and seaweed flakes are already seasoned, so add only a little salt and taste before serving.
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Ingredients (1 serving)
- Rice — 210 g
- Flying fish roe — 20 g
- Seaweed flakes — 2 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 g