Easy Rolled Omelet Tuna Rice Balls: A Delightful Bite!
How to Make Rolled Omelet Tuna Rice Balls, Perfect for Lunchboxes and Snacks. Delicious Tuna Recipes.
Hello everyone, it’s Superpower! Today, I’ve made some delicious Rolled Omelet Tuna Rice Balls. We’ll mix tuna with gochujang and various seasonings, combine it with rice, and shape it into rice balls. Then, we’ll cook thin omelets, place the rice balls on top, and roll them up. The omelet wrapping the rice makes them easy to eat in one bite and balances the saltiness, resulting in a wonderfully mild and tasty dish. These are great for everyday meals, but also perfect for packing as a picnic lunchbox. Let’s get started making these wonderful Rolled Omelet Tuna Rice Balls!
Ingredients- 150g Cooked Rice (add more rice if it tastes too salty)
- 67g Canned Tuna, drained
- 2 Large Eggs
- Pinch of Salt (to taste)
- Pinch of Black Pepper (to taste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup or honey)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Mayonnaise
- Vegetable Oil, for cooking
- Dried Parsley Flakes, for garnish (optional)
Cooking Instructions
Step 1
In a mixing bowl, combine the drained tuna, 0.5 Tbsp gochujang, 1 Tbsp oligodang, 1 Tbsp sesame oil, and 0.5 Tbsp mayonnaise. Mix well. Then, add 150g of cooked rice and gently mix everything together until the rice is evenly coated with the tuna mixture. Be careful not to mash the rice grains.
Step 2
Shape the rice mixture into small, compact balls that are easy to wrap with the omelet. Aim for bite-sized portions for easy handling and enjoyment. If the rice sticks to your hands, lightly dampen them with water.
Step 3
In a separate bowl, crack the 2 large eggs. Add a pinch of salt and pepper to taste. Whisk thoroughly with a fork or whisk until the egg whites and yolks are completely combined and the mixture is smooth and uniform.
Step 4
Heat a non-stick skillet over medium-low heat and add a suitable amount of vegetable oil. Using a spoon or ladle, pour the egg mixture into the pan, spreading it thinly and evenly into a long, rectangular shape, similar to making a thin omelet or crepe.
Step 5
Before the egg is fully cooked, carefully place one of the prepared rice balls onto the thin omelet. Gently and slowly roll the omelet around the rice ball to enclose it completely. Try to keep the omelet from tearing.
Step 6
Repeat the process with the remaining rice balls. Continue to cook the egg thinly and then roll each subsequent rice ball within the cooked egg.
Step 7
Once all the rice balls are wrapped, arrange them nicely on a plate or carefully place them into a lunchbox.
Step 8
For an optional finishing touch, sprinkle some dried parsley flakes over the rice balls for added color and flavor.
Step 9
And there you have it! Your delicious Rolled Omelet Tuna Rice Balls are ready to be enjoyed!
