Delicious Tuna and Kimchi Rice Balls
Easy Recipe for Tuna and Kimchi Rice Balls
Whip up a delightful meal in no time with these Tuna and Kimchi Rice Balls, perfect for using up leftover ingredients! The savory tuna and crunchy kimchi create a satisfying and flavorful bite that’s loved by both kids and adults. They’re simple to make and make for a fantastic special treat or a quick, hearty meal during busy days.
Rice Ball Ingredients
- 1 can tuna (drained)
- 2/3 cup cooked rice (warm)
- 2/3 cup well-fermented kimchi (finely chopped)
- 1/6 onion (finely minced)
- 1 segment green onion (chopped)
- Seaweed flakes, as needed
Seasoning Ingredients
- Pinch of sugar
- 1/4 Tbsp oyster sauce
- 1 Tbsp mayonnaise
- Pinch of sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
- Pinch of sugar
- 1/4 Tbsp oyster sauce
- 1 Tbsp mayonnaise
- Pinch of sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the ingredients for the rice balls. Finely chop the kimchi into bite-sized pieces. Mince or finely chop the onion and green onion. Drain the oil from the canned tuna.
Step 2
Heat a pan over medium-low heat and add about half of the drained tuna oil. Sauté the minced onion and chopped green onion until translucent, releasing their fragrance. Be careful not to burn them.
Step 3
Add the chopped kimchi to the sautéed onions and green onions. Stir in a pinch of sugar and cook until the kimchi softens and its sweetness is enhanced. If your kimchi is very sour, you might want to add a little more sugar.
Step 4
Add the drained tuna to the pan and stir-fry it with the kimchi. It’s important to cook out any remaining moisture from the tuna to get rid of any raw smell. You can gently mash the tuna as you stir-fry.
Step 5
Once the tuna and kimchi are well combined, add the oyster sauce and toasted sesame seeds. Stir-fry for another moment to ensure all ingredients are evenly mixed. The oyster sauce adds a wonderful umami flavor.
Step 6
In a bowl, season the warm rice with a pinch of salt and sesame oil. Line a rice bowl with plastic wrap, then spread a thin layer of the seasoned rice at the bottom. Spoon the cooked tuna kimchi mixture onto the rice, then add 1 tablespoon of mayonnaise. Cover with the remaining rice, then wrap tightly with the plastic wrap to shape it.
Step 7
Carefully unwrap the shaped rice ball and roll it in seaweed flakes. Gently roll the rice ball to coat it evenly with the seaweed flakes.
Step 8
Your delicious Tuna and Kimchi Rice Balls are ready! Each bite offers a delightful combination of spicy, tangy kimchi and savory tuna. Enjoy your meal!
