Spicy Tuna Rice Balls with Leftover Vegetables

 Sometimes, we don't need a special shopping trip to make a good meal. We can open the refrigerator and find everything we need.

These spicy tuna rice balls are one of our favorite ways to use leftover vegetables. We combine tuna, colorful vegetables, and a simple Korean-style seasoning, then wrap the filling in warm rice. The result is a tasty, filling meal that is easy to share with family.

We can use almost any vegetables we have on hand. Zucchini, carrots, onions, bell peppers, and mushrooms work well, but broccoli, cauliflower, and asparagus are also great choices. This recipe is flexible, so we don't need to use exactly the same vegetables every time.

Ingredients (Serves 4)

For the Spicy Tuna and Vegetable Filling

• 1 can of tuna, drained

• About 100 g each of zucchini, carrot, onion, bell pepper, and mushrooms

• 1 tablespoon Korean red pepper paste (Gochujang 고추장)

• 1 tablespoon soy sauce

• 1 teaspoon cooking wine 

• 1 teaspoon sesame oil 

• 1 teaspoon sesame seeds, crushed or ground 

• Cooking oil

Note: We can replace or adjust the vegetables based on what is left in our refrigerator.

For the Rice

• 4 cups uncooked rice, well rinsed

• 4 cups water

• 1 piece of dried kelp, about 4 × 4 cm

• 1 tablespoon sesame oil

• 1 tablespoon crushed sesame seeds

• ½ teaspoon salt

For the Egg Soup

• 2 cups broth

• 2 eggs

• ½ teaspoon minced garlic

• 1 teaspoon thin sliced green onion

• 1 teaspoon Korean soup soy sauce (Gukganjang 국간장)

• Salt, as needed

1. Prepare the Spicy Tuna and Vegetable Filling

First, we finely chop all the vegetables. Small pieces make the filling easier to eat and help us shape the rice balls.

We heat a little cooking oil in a pan and start by stir-frying the onion. Once the onion begins to soften, we add the remaining vegetables.

We cook everything over high heat. This helps the vegetables cook without releasing too much water. We want the filling to be flavorful and fairly dry, so the rice balls hold their shape.

When the vegetables are almost cooked, we add the drained tuna and cooking wine. The cooking wine helps reduce the fishy smell of the tuna. We stir everything together, then add the gochujang and soy sauce.

After mixing well, we taste the filling. If it needs more seasoning, we can add a little more gochujang or soy sauce.

We turn off the heat and finish with sesame oil and crushed sesame seeds. Then we let the filling cool slightly.

Our tip: We don't have to follow the vegetable list exactly. Leftover broccoli, cauliflower, or asparagus can add different flavors and textures.

2. Cook and Season the Rice

We rinse the rice well and place it in our Instant Pot with 4 cups of water and one piece of dried kelp, about 4 × 4 cm.

We cook the rice using our usual rice-cooking setting. The cooking time and water level may vary depending on the type of rice and the Instant Pot model, so we follow the instructions for our rice.

After the rice is cooked, we remove the kelp. While the rice is still warm, we add sesame oil, crushed sesame seeds, and salt. We gently mix everything together.

The warm, lightly seasoned rice gives the rice balls a pleasant nutty flavor and helps the filling blend with the rice.

🔗 How We Switched From a Korean Rice (bap 밥) Cooker to an Instant Pot

3. Shape the Spicy Tuna Rice Balls

Once the rice and filling have cooled enough to handle, we can start shaping our rice balls.

1. Place a portion of warm rice on our palm and gently spread it into a thin layer, about 0.5 cm thick.

2. Add a generous amount of the spicy tuna and vegetable filling to the center.

3. Cover the filling with more rice.

4. Gently press and shape the rice into a ball or any shape we like. 

We can make round rice balls, oval shapes, or even small triangles. The important part is to cover the filling well and press the rice gently so it holds together.

We enjoy making these with our family because everyone can choose their favorite shape and size.

4. Make a Simple Egg Soup

A warm egg soup is a simple side dish that goes well with spicy tuna rice balls. It adds a light, comforting flavor to the meal.

Directions

1. Bring 2 cups of broth to a boil.

2. Add the minced garlic and Korean soup soy sauce (Gukganjang 국간장).

3. Beat the two eggs in a bowl.

4. When the broth is boiling, gently pour in the beaten eggs without stirring.

5. Add the chopped green onion and let the soup finish cooking.

6. Taste the soup and add salt if needed.

Our cooking tip: We pour in the beaten eggs without stirring the broth. This helps create soft egg ribbons and keeps the soup clearer. Stirring while adding the eggs can make the broth cloudy.

A Simple Meal from What We Have

What we like most about these spicy tuna rice balls is their flexibility.

We don't need to buy every ingredient from the store. We can use the vegetables left in our refrigerator, including small amounts that might otherwise go to waste.

When we grow vegetables in our Calgary garden, we try to make good use of what we harvest. Cooking with what we already have helps us reduce food waste and discover new ways to enjoy familiar ingredients.

For us, homemade food is not always about complicated recipes. Sometimes, a little leftover vegetable, a can of tuna, and warm rice are enough to make a satisfying family meal.

We hope you enjoy making these spicy tuna rice balls in your own kitchen.