Anchovy Walnut Rice Balls 🐟

Name: Anchovy Walnut Rice Balls 🐟
Total time: 30 min
Yield: 253 g
Ingredients: Meal Tofu for Stir-fry made with Organic Soybeans 60 g; In Pocket Cheese Original 20 g; Walnut 12 pieces; Perilla Leaf 2 g; Braised Burdock Root 20 side dish bowl; Multigrain Brown Rice 125 serving; Crispy Seaweed Sheets 7 g; Perilla Oil 7 g

Cook 30 min Difficulty EASY 532 kcal

#Low Carb #High Protein

Anchovy Walnut Rice Balls 🐟 finished dish

Ingredients

Main ingredients

Meal Tofu for Stir-fry made with Organic Soybeans 60 g
In Pocket Cheese Original 20 g
Walnut 3 pieces
Perilla Leaf 2 g
Braised Burdock Root 0.5 side dish bowl
Multigrain Brown Rice 1 serving

Seasonings/Sauce

Crispy Seaweed Sheets 7 g
Perilla Oil 7 g

Nutrition summary

Carbohydrates 54.11 g 40%

Protein 18.21 g 13%

Fat 28.19 g 47%

Serving size 253g

Cooking steps

1

Warm the multigrain rice for 2 minutes.
2

While the rice is heating, rinse the perilla leaves under running water and slice them.
3

Break 3-4 walnuts into pieces and set aside.
4

Add all ingredients (except cheese) to the multigrain rice, then add perilla oil and black pepper.
5

Shape the rice balls, place cheese on top, and microwave for 30 seconds to 1 minute.
6

Enjoy your meal!

Anchovy Walnut Rice Balls 🐟

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