Shrimp and Perilla Rice Balls recipe - ingredients, nutrition and when to eat it
These easy rice balls are made by mixing chopped shrimp and perilla leaves into rice, then shaping it into rounds.
These easy rice balls are made by mixing chopped shrimp and perilla leaves into rice, then shaping it into rounds. The mild shrimp pairs nicely with the fresh aroma of perilla. They're a handy choice for a busy lunch or a light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 296g serving): 425.9 kcal · protein 19.5g · carbohydrate 68g · fat 6.9g · sodium 168.1mg
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: Mix in the perilla leaves while the rice is still hot so their aroma spreads through it.
Tips: After cooking the shrimp, let any moisture left in the pan evaporate so the rice balls hold together well.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 70 g
- Perilla leaves — 4 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.5 g