Shrimp and Corn Rice Balls Bento recipe - ingredients, nutrition and when to eat it
These easy lunchbox rice balls are made by mixing shrimp and corn into rice and shaping it into bite-sized portions.
These easy lunchbox rice balls are made by mixing shrimp and corn into rice and shaping it into bite-sized portions. Juicy shrimp and bursts of sweet corn pair with fragrant sesame oil. They’re great for a simple lunch or a quick bite on the go.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 308.5g serving): 453.9 kcal · protein 18.5g · carbohydrate 74.3g · fat 7.8g · sodium 168mg
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: Drain the corn well so the rice balls hold together.
Tips: Let the rice cool slightly before shaping it by hand so it isn’t too hot.
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Ingredients (1 serving)
- Rice — 1 cup
- Shrimp — 60 g
- Corn — 3 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 g