Korean Rice Balls

Name: Korean Rice Balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 13 rice balls
Ingredients: ¾ cup uncooked short grain rice; 3 sheets nori (seaweed); 1 tablespoon soy sauce; 1 teaspoon sesame oil; sesame seeds

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
13 rice balls
Calories
44 kcal
Course
Main Course
Cuisine
Japanese

Korean Rice Balls

Iris Warren

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Make delicious seaweed and sushi rice bites with this Korean rice ball recipe.These bite sized rice balls are so easy to make and are perfect to serve as a party appetizer, side dish, or even as a lunch box treat.

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Ingredients

Servings

¾ cup uncooked short grain rice
3 sheets nori (seaweed) coarsely shredded
1 tablespoon soy sauce
1 teaspoon sesame oil
sesame seeds lightly toasted, to garnish

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Instructions

Cook ¾ cup of short grain rice according to the packet instructions.
While the rice is cooking, combine the coarsely shredded seaweed, soy sauce, and sesame oil in a medium bowl. Mix well.
Once the rice is cooked and has cooled down slightly (so that you are able to handle it), combine it with the seaweed, soy sauce, and sesame oil mixture. If you are mixing with your hands, be sure to either wet your hands slightly with water. This will prevent the rice from sticking to your hands.
Using a tablespoon, scoop out a tablespoon of the rice mixture. Shape the rice into a ball by rolling it between your palms.
Repeat step 4 until you have finished the rice mixture.
Optional: Garnish the rice balls with sesame seeds.

Notes

Dampen your hands with water or oil slightly when handling the rice mixture. This will make it less likely the rice will stick to your hands.
If you are unable to find seaweed sheets, you can also use seasoned roasted seaweed.