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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
