Shrimp and Vegetable Rice Balls Lunch Box recipe - ingredients, nutrition and when to eat it
This lunch-box dish is made by mixing finely chopped, stir-fried shrimp and vegetables evenly into rice and shaping it into bite-size balls.
This lunch-box dish is made by mixing finely chopped, stir-fried shrimp and vegetables evenly into rice and shaping it into bite-size balls. Nutty sesame and springy shrimp make it a good fit for a quick lunch or a light dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 343g serving): 458.8 kcal · protein 18g · carbohydrate 71.1g · fat 9.9g · sodium 205.2mg
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, let the steam escape briefly before shaping it so the rice balls hold their shape.
Tips: Chop the shrimp and vegetables small so they mix evenly into the rice and are easy to eat in one bite.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 60 g
- Carrot — 20 g
- Onion — 20 g
- Green bell pepper — 20 g
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Sesame oil — 0.5 tsp