Kimchi Tuna Salad Rice Balls
【Popular Menu】Make Delicious and Appetizing Kimchi Tuna Salad Rice Balls!
Here are our family’s popular Kimchi Tuna Salad Rice Balls! With kimchi, these rice balls aren’t greasy and fill you up heartily. The tuna and finely chopped kimchi are mixed with mayonnaise for a wonderfully savory and appetite-stimulating taste. My little one tried them last weekend and now asks for ‘rice balls, rice balls!’ every day they come home. They could eat only rice balls all week! The magical charm of Kimchi Tuna Salad Rice Balls! Are you ready to fall in love with them with me? Let’s get started!
Main Ingredients
- 1/3 cup (60g) finely chopped kimchi
- 1 can (100g) canned tuna, drained
- 2 bowls of cooked rice
- 1 cup seasoned seaweed flakes
Rice Seasoning
- 1/10 Tbsp salt
- 1.5 Tbsp sesame oil
- 2 Tbsp mayonnaise
- 1/2 Tbsp sesame seeds
- Pinch of black pepper
- 1/10 Tbsp salt
- 1.5 Tbsp sesame oil
- 2 Tbsp mayonnaise
- 1/2 Tbsp sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the kimchi under running water to remove some saltiness, then squeeze out all the moisture thoroughly. Chop the kimchi as finely as possible; this will help it blend beautifully with the salad filling.
Step 2
Drain the canned tuna using a sieve to remove all the oil. It’s important to get rid of excess oil, as it can make the rice balls greasy. Gently press the tuna with a spoon to extract as much oil as possible.
Step 3
In a medium bowl, combine the finely chopped kimchi and drained tuna. Add the mayonnaise and mix well until everything is evenly coated. This creates a creamy, savory, and flavorful salad filling.
Step 4
In a separate bowl, place the warm cooked rice. Add all the rice seasoning ingredients (salt, sesame oil, mayonnaise, sesame seeds, and black pepper) along with the seasoned seaweed flakes. Gently mix with a spatula or spoon, ensuring the seasoning is evenly distributed throughout the rice without making it mushy.
Step 5
Divide the seasoned rice into two portions. Shape each portion into a round ball. Make a small indentation in the center of each rice ball. Spoon the prepared tuna kimchi salad filling generously into the indentation. Carefully cover the filling with the rice, sealing it completely, and then gently re-shape into a smooth ball. This method is great for making rice balls similar to triangle kimbap, perfect for adults. Lightly wetting your hands with water can prevent the rice from sticking while shaping.
Step 6
For a second method, especially suitable for children, you can combine the seasoned rice and the tuna kimchi salad filling in one bowl from the beginning and mix them together before shaping them into balls. This way, the ingredients are already well incorporated, making them easier for kids to enjoy. While both methods are delicious, I often use the second method when making them for my child. Now, I’m off to cook! See you soon! ♥
