Kid-Favorite! Colorful Tuna and Egg Rolled Rice Balls Recipe
Special Tuna and Egg Rolled Rice Balls for the Whole Family
Create adorable and delicious tuna and egg rolled rice balls that will captivate your children’s taste buds, easily made at home. They’re perfect as a filling meal or a special treat!
Main Ingredients- 150g canned tuna (drained)
- 2 fresh eggs
- 1 slice processed cheese (finely chopped)
- 1 stalk green onion (white part mainly, finely chopped)
- 1/5 carrot (finely minced)
- 2 Tbsp minced onion
- 4 Tbsp breadcrumbs
- 1.5 Tbsp potato starch
Seasoning & Sauce- 1.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp Worcestershire sauce
- 2 Tbsp corn syrup (or honey)
- 2 Tbsp water
- 1.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp Worcestershire sauce
- 2 Tbsp corn syrup (or honey)
- 2 Tbsp water
Cooking Instructions
Step 1
First, finely chop the carrot for color, the green onion for aroma, and the processed cheese for added creaminess. Slice them into bite-sized pieces suitable for children.
Step 2
In a bowl, crack the 2 fresh eggs and beat them well. Add the finely chopped carrot, green onion, and processed cheese. You can add a pinch of salt to taste and mix everything thoroughly.
Step 3
Heat a lightly oiled pan over medium heat. Pour the beaten egg mixture thinly to make a round egg crepe. Once cooked, remove from the pan, let it cool slightly, then cut it into strips about 4-5 cm wide. These will be used to wrap the rice later.
Step 4
Drain the canned tuna thoroughly using a sieve. In a mixing bowl, combine the drained tuna, 2 Tbsp minced onion, 4 Tbsp breadcrumbs, and 1.5 Tbsp potato starch. Mix and knead the ingredients with your hands until they form a cohesive mixture. If the mixture is too dry and doesn’t stick well, you can add 1 egg yolk to improve the binding.
Step 5
Shape the tuna mixture into small, round balls, about 3 to 3.5 cm in diameter. You can also make them smaller for perfect bite-sized portions, ideal for kids.
Step 6
Lightly coat the shaped tuna balls with flour. This will help them hold their shape better when frying and give them a crispier texture.
Step 7
Heat enough oil in a pan over medium-low heat. Place the flour-coated tuna balls in the hot oil. Cover the pan with a lid and cook slowly until the tuna is cooked through. Fry until golden brown on both sides. Once cooked, transfer the tuna patties to a plate and set aside.
Step 8
In another pan, prepare the delicious gochujang sauce. Combine 1.5 Tbsp gochujang, 0.5 Tbsp Worcestershire sauce, 2 Tbsp corn syrup, and 2 Tbsp water. Bring the sauce to a simmer over medium-low heat. Once it starts to bubble, add the cooked tuna patties. Gently toss them in the sauce until they are evenly coated, creating a glossy, flavorful glaze.
Step 9
Shape the cooked rice into round balls, similar in size to the tuna patties. Gently roll them between your palms to form neat spheres.
Step 10
The final step! Wrap the prepared egg crepe strips around each rice ball. Top the wrapped rice with a glazed tuna patty. Your delicious tuna and egg rolled rice balls are now ready to impress!
