Shrimp Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls combine springy shrimp, fluffy rice, and savory crushed seaweed.
These bite-sized rice balls combine springy shrimp, fluffy rice, and savory crushed seaweed. They’re great for a simple lunch or as a side with tteokbokki, and they’re easy to pack in a lunchbox.
Street food · 15 minutes to cook
Nutrition (per 247g serving): 345.4 kcal · protein 17.1g · carbohydrate 58.5g · fat 3.8g · sodium 346.6mg
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: If the rice is too hot, it can make the seaweed soggy, so let it cool for 2–3 minutes before adding it.
Tips: Dry the shrimp thoroughly so the rice balls hold together well.
Tips: If serving them with tteokbokki, you can reduce the amount of salt slightly.
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Ingredients (1 serving)
- Shrimp — 6 pc
- Rice — 1 cup
- Seaweed — 1 sheet
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp