Spring Greens Rice Balls Lunchbox recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing fragrant spring greens, such as wild chives, shepherd’s purse, or chamnamul, into rice and shaping it into bite-sized…
These rice balls are made by mixing fragrant spring greens, such as wild chives, shepherd’s purse, or chamnamul, into rice and shaping it into bite-sized portions. Toasted sesame oil and a savory soy sauce seasoning bring it all together. They’re great for lunch or to pack when you’re heading out.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 254g serving): 382.7 kcal · protein 7.8g · carbohydrate 69.6g · fat 7.1g · sodium 737.2mg
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: After blanching the greens, squeeze out plenty of water so the rice doesn’t turn mushy.
Tips: Let the rice balls cool slightly before packing to help them hold their shape.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chamnamul (Korean wild greens) — 1 handful
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp