Kimchi Tuna Rice Balls
Easy kimchi tuna rice balls made with simple ingredients and big flavour. Perfect for lunch, snacks or using up leftover rice.
Servings: 12 balls
Ingredients
- ½ tablespoon sesame oil
- 1 cup kimchi finely diced
- 1 tablespoon gochujang
- 1 teaspoon honey optional
- 185 g can tuna drained
- 2 spring onions finely sliced
- 3 cups cooked short grain rice
- Salt and pepper to taste
- 1 cup seasoned seaweed laver, crushed
Instructions
- Heat the sesame oil in a fry pan over medium heat. Add the diced kimchi and cook for a few minutes until softened and excess moisture has evaporated.
- Stir in the gochujang and honey, if using. Cook for another 1–2 minutes, then remove from heat and allow to cool slightly.
- In a large bowl, combine the kimchi mixture with the tuna, spring onions, cooked rice, salt and pepper. Mix well until evenly combined.
- Scoop out portions of the mixture and roll into balls, pressing firmly so they hold their shape.
- Roll each rice ball in the crushed seasoned seaweed until evenly coated. Serve immediately.
Notes
- Use freshly cooked or slightly warm rice for easier shaping.
- Finely chopping the kimchi helps distribute flavour evenly and improves texture.
- Adjust the amount of gochujang depending on your spice preference.
- Add a spoonful of mayo for a creamier variation.
- Best eaten fresh, but can be stored in the fridge for up to 2 days.