Korean Rice Balls Recipe

Introduction

Korean Rice Balls are a delicious and versatile snack perfect for any time of day. Made with flavorful fillings and sticky rice, these bite-sized treats are easy to make and share. Whether as a quick lunch or party finger food, they always impress.

Ingredients

• 2 cups cooked short-grain rice (warm)
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
• ½ cup cooked bulgogi beef, finely chopped
• ½ cup finely chopped kimchi (squeeze out excess liquid)
• ½ cup shredded cooked chicken with soy sauce
• 2 tablespoons roasted seaweed flakes (gim)
• 1 tablespoon sesame seeds
• 1 teaspoon soy sauce
• ½ teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

1. Step 1: Cook the short-grain rice according to package instructions until it is slightly sticky but not mushy. While the rice is still warm, stir in the sesame oil and salt to enhance the flavor.
2. Step 2: Prepare your filling choice. Mix tuna with mayonnaise for creaminess, chop bulgogi or chicken finely, and squeeze excess liquid from kimchi.
3. Step 3: In a large bowl, combine the seasoned rice with your chosen filling(s). Add seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Mix gently until everything is evenly distributed.
4. Step 4: Wet your hands lightly with water to prevent sticking. Take about ¼ cup of the rice mixture and press it firmly into a ball shape. Repeat until all the rice is used.
5. Step 5: Serve the rice balls immediately, or wrap them individually with plastic wrap for later. They can be enjoyed cold or at room temperature.

Tips & Variations

• For extra flavor, try adding a small piece of pickled radish or a dab of gochujang inside each rice ball before shaping.
• You can mix different fillings together for variety or make separate rice balls with different flavors.
• Use freshly cooked rice and keep it warm before mixing to ensure the best texture and ease of shaping.
• Wrap rice balls in sesame or toasted seaweed sheets if you want a nori-style exterior.

Storage

Store wrapped rice balls in the refrigerator for up to 24 hours. They taste best when eaten cold or at room temperature. To reheat, warm them gently in a microwave for 15–20 seconds wrapped in a damp paper towel to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for Korean rice balls?

Short-grain rice works best because it is stickier and holds together well, but sushi rice or other sticky rice varieties can also be used.

Are Korean rice balls usually served hot or cold?

They are commonly enjoyed at room temperature or cold, making them convenient for packed lunches or picnic snacks.

Korean Rice Balls Recipe

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★★★★★

4.8 from 58 reviews

• Author: Harper
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

Delicious and versatile Korean Rice Balls made with warm short-grain rice mixed with savory fillings like tuna mayo, bulgogi beef, kimchi, or soy sauce chicken. These bite-sized rice balls are flavored with sesame oil, seaweed flakes, sesame seeds, and gochugaru, perfect as a snack or light meal. Easy to prepare and perfect for on-the-go eating or packed lunches.

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Ingredients

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Rice Mixture

• 2 cups cooked short-grain rice (warm)
• 1 tablespoon sesame oil
• ½ teaspoon salt
• 2 tablespoons roasted seaweed flakes (gim)
• 1 tablespoon sesame seeds
• 1 teaspoon soy sauce
• ½ teaspoon gochugaru (Korean red pepper flakes, optional)

Fillings (choose one or mix)

• ½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
• ½ cup cooked bulgogi beef, finely chopped
• ½ cup finely chopped kimchi (squeeze out excess liquid)
• ½ cup shredded cooked chicken with soy sauce

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Instructions

1. Prepare the Rice: Cook the short-grain rice according to package instructions until it is slightly sticky but not mushy. While still warm, mix in sesame oil and salt to enhance the flavor.
2. Prepare the Filling: Choose your preferred filling or combine different ones. For tuna, mix with mayonnaise to add creaminess; for bulgogi or chicken, chop finely so it integrates well with the rice.
3. Mix the Rice and Fillings: In a large bowl, combine the seasoned rice with your chosen filling(s). Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Mix gently to distribute all ingredients evenly without mashing the rice.
4. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Take about ¼ cup of the rice mixture and press it firmly into a compact ball shape. Repeat with remaining rice mixture.
5. Serve or Store: Enjoy the rice balls immediately or wrap them tightly in plastic wrap for later use. Store in the refrigerator for up to 24 hours and consume cold or at room temperature.

Notes

• Use warm rice to help the rice balls hold together better.
• Wet hands before shaping to prevent sticking and make shaping easier.
• Gochugaru adds mild heat and authentic Korean flavor but is optional.
• Rice balls are best eaten within 24 hours for freshness.
• Feel free to customize fillings based on preference or diet.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: Korean

Keywords: Korean rice balls, onigiri, bulgogi rice balls, tuna mayo rice balls, kimchi rice balls, easy snack, Korean snack, rice snack