Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the short-grain rice until water runs clear, then cook according to package instructions, typically around 20 minutes with a 1:1.2 rice-to-water ratio. Let rice cool slightly, then mix in sesame oil and salt while still warm.
- Decide on your filling for the rice balls. You can use canned tuna mixed with mayonnaise, finely chopped bulgogi beef, or spicy kimchi, ensuring well-prepared ingredients.
- In a large bowl, gently mix the seasoned rice with your chosen filling, incorporating roasted seaweed flakes, sesame seeds, and a dash of soy sauce or gochugaru.
- Wet your hands, take about 1/4 cup of the rice mixture and press it firmly between your palms to form a ball about the size of a golf ball. Repeat until all mixture is used, producing about 8-10 rice balls.
- Serve immediately or wrap rice balls individually in plastic wrap and refrigerate for up to 24 hours or freeze for up to a month.
Nutrition
Notes
Experiment with fillings and shapes to create your own unique rice balls. Enjoy at room temperature for the best texture.