Shrimp and Korean Zucchini Rice Ball Bento recipe - ingredients, nutrition and when to eat it
A rice ball bento made by mixing finely sautéed shrimp and Korean zucchini into rice and shaping it into rounds.
A rice ball bento made by mixing finely sautéed shrimp and Korean zucchini into rice and shaping it into rounds. The savory shrimp and Korean zucchini’s mild sweetness go well together, making these easy to eat one bite at a time. It’s great for lunch or whenever you want something simple to pack.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 310.8g serving): 435.7 kcal · protein 15.9g · carbohydrate 69.3g · fat 9.1g · sodium 336mg
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 the ingredients into the rice while it’s hot so they combine well.
Tips: Let the rice balls cool fully before packing to reduce condensation.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 5 pc
- Korean zucchini — 0.2 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp
- Salt — 0.2 tsp