Roasted Seaweed Rice Balls

Name: Roasted Seaweed Rice Balls
Total time: 60 min
Yield: 759 g
Ingredients: Yangban Korean Roasted Seaweed (Traditional) 100 pack; Mixed Grain Rice (Lentil, Barley, Brown Rice, White Rice) 189 g; Extra Virgin Olive Oil 20 g; Golden Flying Fish Roe 150 g; Stir-Fried Kimchi 200 g; Dongwon Tuna Can 100 g

Cook 60 min Difficulty NORMAL 1,865 kcal

#Roasted Seaweed Rice Balls #Rice Ball #Easy Recipe #Quick Meal #Seaweed Dish #Super Simple Recipe #Korean Food #Picnic Food #Kids Meal #Home Cooking

Image coming soon

Ingredients

Main ingredients

Yangban Korean Roasted Seaweed (Traditional) 2 pack
Mixed Grain Rice (Lentil, Barley, Brown Rice, White Rice) 189 g
Extra Virgin Olive Oil 20 g
Golden Flying Fish Roe 150 g
Stir-Fried Kimchi 200 g
Dongwon Tuna Can 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 128.04 g 29%

Protein 69.4 g 16%

Fat 109.33 g 55%

Serving size 759g

Cooking steps

1

Prepare roasted seaweed and rice.
2

Mix salt and sesame oil into the rice.
3

Crumble the roasted seaweed into small pieces.
4

Shape the mixed rice into bite-size balls.
5

Coat the rice balls evenly with the crumbled seaweed.
6

Arrange on a plate to serve.

Roasted Seaweed Rice Balls

AI 영양사 앤디