Korean Rice Balls Easy (Print Version)
Soft rice balls filled with tuna or bulgogi, rolled in seaweed for a flavorful Korean-inspired snack.
# Ingredients:
→ Base
01 -
3 cups cooked short or medium-grain rice, warmed
02 -
1/2 small carrot, finely diced
03 -
1 1/2 teaspoons toasted sesame oil
→ Tuna Mayo Filling
04 -
5 ounces canned tuna, drained
05 -
1 1/2 tablespoons Japanese mayonnaise
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
→ Bulgogi Filling
08 -
1 cup cooked ground beef bulgogi
→ Finishing
09 -
1/3 cup seaweed seasoning
10 -
Vegetable oil, as needed for shaping
# Instructions:
01 -
In a small bowl, combine drained canned tuna with Japanese mayonnaise. Mix well and season with salt and black pepper to taste.
02 -
In a skillet, heat a small amount of oil over medium heat. Add diced carrots and sauté until soft, about 3 minutes. In a large bowl, combine warm cooked rice, sautéed carrots, and toasted sesame oil, mixing thoroughly.
03 -
Scoop approximately 2 tablespoons of seasoned rice and flatten in your palm. Place about 1 tablespoon of desired filling (either tuna mayo or bulgogi) in the center, top with a little more rice, and gently form into a compact ball, fully enclosing the filling.
04 -
Roll each rice ball in seaweed seasoning until evenly coated.
05 -
Arrange the rice balls on a serving platter and enjoy immediately.
# Notes:
01 -
Applying a thin layer of vegetable oil to food-safe gloves helps prevent rice from sticking during shaping.