Jumeokbap (Tuna and Vegetable Rice Balls)
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Ingredients
- 500 g cooked short-grain rice (cooled)
- 200 g tinned tuna in olive oil, drained
- 1 carrot, grated
- 2 spring onions, sliced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp soy sauce
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 16.9 g
- Carbohydrate
- 37.2 g
- of which sugars
- 1.4 g
- Fat
- 9.9 g
- of which saturates
- 1.6 g
- Fibre
- 1.5 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the tuna, grated carrot, spring onions, sesame oil, soy sauce and sesame seeds into the warm rice until evenly combined.
- 2
Taste the rice mixture and adjust the seasoning with a little more soy sauce if needed.
- 3
Wet your hands with a little water and shape the mixture into 12 small balls, pressing firmly so they hold together.
- 4
Arrange on a plate and serve at room temperature, or pack for lunch boxes.
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