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Tasty Korean Rice Balls

Delightful morsels that are chewy on the inside and topped with crunchy sesame seeds, bursting with savory flavors. Perfect as a snack or a main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the rice balls
  • 2 cups cooked short-grain rice Freshly cooked or leftover rice that is cooled down.
  • 1 tablespoon sesame oil High-quality for better flavor.
  • 2 tablespoons soy sauce Can be substituted for a vegan option.
  • 2 pieces green onions, finely chopped
  • 1 tablespoon sesame seeds For coating.
  • to taste Salt
  • optional Nori seaweed sheets For wrapping.

Method
 

Preparation
  1. Start with 2 cups of freshly cooked short-grain rice. If you have leftover rice, that works too—just make sure it’s cooled down a bit.
  2. In a large mixing bowl, combine the warm rice with sesame oil, soy sauce, chopped green onions, and a pinch of salt.
  3. Use a spatula or wooden spoon to gently mix everything together, ensuring the rice is evenly coated with the seasoning.
  4. Wet your hands to prevent sticking and scoop a small amount of the rice mixture into your palm. Gently mold the rice into a ball shape about the size of a golf ball.
  5. Roll the rice ball in a plate of sesame seeds to coat the outside.
  6. Cut the nori sheets into strips and wrap each rice ball, if desired.
  7. Arrange your rice balls on a plate and they’re ready to be enjoyed!

Notes

For perfect rice balls, use slightly undercooked rice, and serve immediately for the freshest taste. Store leftovers in an airtight container in the fridge for up to three days.