Spicy Fish Cake and Vegetable Rice Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs sweet-and-spicy stir-fried fish cakes and crisp vegetables with rice and seaweed, rolled into bite-sized portions.
This lunchbox pairs sweet-and-spicy stir-fried fish cakes and crisp vegetables with rice and seaweed, rolled into bite-sized portions. They’re easy to hold and enjoy, making them a good fit for a busy lunch or a simple dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 384g serving): 543 kcal · protein 15.9g · carbohydrate 97g · fat 10g · sodium 1047mg
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: Spread the rice thinly over the seaweed while it’s warm to make rolling easier.
Tips: Add the cucumber at the end without stir-frying it to keep its crisp texture.
Tips: If packing for lunch, let the stir-fried fish cakes cool before rolling so the seaweed doesn’t get soggy.
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Ingredients (1 serving)
- Rice — 1 cup
- Fish cake — 1 sheet
- Seaweed — 2 sheet
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Onion — 0.3 pc
- Gochujang — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp