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Crispy Tuna Kimchi Rice Balls – Cheesy, Golden & Packed with Flavor!

Crispy Tuna Kimchi Rice Balls – Golden, Cheesy & Delicious!

Czarryy
Spicy tuna and kimchi wrapped in seasoned rice, stuffed with gooey cheese, and fried to golden perfection—these crispy rice balls are crunchy on the outside, soft and savory on the inside. Perfect for lunchboxes, snacks, or parties!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Lunch, Snack
Cuisine Asian-Inspired, Fusion,Korean-inspired
Servings 10
Calories 120 kcal

Equipment

  • Non-stick skillet
  • Mixing bowls
  • Plastic wrap
  • Deep frying pan or wok
  • Cooking tongs
  • Paper towels

Ingredients
  

Rice & Filling:

  • 600g steamed short-grain rice (fresh or leftover)
  • 135g canned tuna (drained to ~75g)
  • 130g kimchi (lightly squeezed and chopped)
  • 2 eggs
  • 2 slices cheese (mozzarella or your favorite melting cheese)

Seasoning:

  • 1/2 tsp salt (for rice)
  • 1/3 tsp salt (for eggs)
  • 8g butter (for sautéing)
  • 1 tbsp sesame oil (for rice)
  • 1 tbsp sesame oil (for tuna kimchi)
  • 1 tbsp toasted sesame seeds (optional)

Coating & Frying:

  • Bread crumbs (for coating)
  • Cooking oil (for deep frying)
  • Seaweed strips (for wrapping, optional)

Instructions
 

  • Prep the Filling:
    Drain tuna and set aside.
    Finely chop kimchi and lightly squeeze out excess moisture.
    In a pan over low heat, melt butter. Add kimchi and sauté briefly.
    Stir in tuna, 1 tbsp sesame oil, and sesame seeds. Cook for 1–2 minutes. Set aside to cool.
  • Season the Rice:
    In a bowl, mix steamed rice with 1/2 tsp salt and 1 tbsp sesame oil to prevent sticking.
  • Make Rice Balls:
    Place plastic wrap on your work surface.
    Scoop 1 tbsp of rice and flatten it.
    Add a small piece of cheese and 1 tsp of tuna-kimchi filling in the center.
    Wrap with more rice and shape into a firm ball.
    Wrap with a strip of seaweed (optional). Repeat until all are shaped.
  • Coat and Fry:
    Beat the eggs with 1/3 tsp salt.
    Dip each rice ball in the egg wash, then roll in breadcrumbs to coat.
    Heat oil over medium heat. Fry rice balls until golden brown, turning occasionally.
    Drain on paper towels.
  • Serve:
    Enjoy hot and crispy with dipping sauce or as is!

Notes

Pro Tips & Variations:

  • Cheese Substitute: Use cream cheese or go cheese-free for a lighter version.
  • Baked Option: Bake at 375°F (190°C) for 15–20 minutes for a healthier alternative.
  • Spice Level: Adjust kimchi spiciness to taste; add gochujang for extra heat.
  • Storage: Store cooked rice balls in the fridge for up to 2 days. Reheat in an oven or air fryer for crispiness.
Keyword cheesy rice balls, crispy rice snack, fried rice balls, kimchi tuna balls, Korean snack, Rice balls