Ingredients
Rice:
- 2 cups cooked short-grain rice (warm)
- 1 tbsp sesame oil
- ½ tsp salt
Filling Options (Choose One or Mix):
- ½ cup canned tuna + 1 tbsp mayo
- ½ cup cooked bulgogi beef, chopped
- ½ cup shredded cooked chicken with soy sauce
Seasoning & Coating:
- 2 tbsp roasted seaweed flakes (gim)
- 1 tbsp sesame seeds
- 1 tsp soy sauce
- ½ tsp gochugaru (optional)
Instructions
- Mix warm rice with sesame oil and salt. Stir well to combine.
- Prepare chosen filling and chop if needed.
- In a large bowl, combine rice, filling, seaweed flakes, sesame seeds, soy sauce, and gochugaru (if using). Mix until well incorporated.
- Wet your hands. Scoop about ¼ cup of the mixture and form into a tight ball. Repeat to make more rice balls.
- Serve immediately or wrap in plastic and refrigerate for up to 24 hours.
Notes
- Use freshly cooked rice for best results
- Keep hands wet or lightly oiled to prevent sticking
- Rice balls can be made in advance but are best eaten within a day
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Lunch
- Method: No Cook
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 rice ball
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
