Description
Quick and customizable Korean rice balls made with seasoned short-grain rice, savory fillings like tuna or bulgogi, and coated with sesame and seaweed for the perfect handheld snack.
Ingredients
For the 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
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Mix warm rice with sesame oil and salt.
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Prepare chosen filling and chop if needed.
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In a large bowl, combine rice, filling, seaweed flakes, sesame seeds, soy sauce, and gochugaru (if using).
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Wet your hands. Scoop about ¼ cup of the mixture and form into a tight ball. Repeat.
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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
