Tuna and Kimchi Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features bite-sized rice balls made by mixing tuna and well-fermented kimchi with rice.
This lunchbox features bite-sized rice balls made by mixing tuna and well-fermented kimchi with rice. They’re spicy and savory, making them perfect for lunch or a simple meal on an outing.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 354.5g serving): 503.4 kcal · protein 22.3g · carbohydrate 73.9g · fat 12.1g · sodium 1030.6mg
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, the rice balls can easily fall apart, so let it cool for about 3 minutes before shaping.
Tips: If the kimchi has a lot of liquid, lightly squeeze it out before stir-frying so the rice doesn’t become soggy.
Tips: When packing them, let them cool completely first, and place sheets of parchment paper between the rice balls so they don’t stick together.
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Ingredients (1 serving)
- White rice — 210 g
- Canned tuna — 70 g
- Napa cabbage kimchi — 50 g
- Gochujang — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Dried seaweed — 1 sheet
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp