Ingredients

Scale

For the Rice:

2 cups cooked short-grain rice (warm)
1 tablespoon sesame oil
½ teaspoon salt

Filling Options (Choose One or Mix & Match):

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

For Seasoning & Coating:

2 tablespoons roasted seaweed flakes (gim)
1 tablespoon sesame seeds
1 teaspoon soy sauce
½ teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

1. Prepare the Rice

Cook the short-grain rice according to package instructions. It should be slightly sticky but not mushy. While the rice is still warm, mix in sesame oil and salt to enhance the flavor.

2. Prepare the Filling

Choose your preferred filling from the list or mix different ingredients. If using tuna, mix it with mayonnaise for a creamy texture. If using bulgogi or chicken, chop it finely so it blends well with the rice.

3. Mix the Rice and Fillings

In a large bowl, combine the seasoned rice with your chosen filling. Add seaweed flakes, sesame seeds, soy sauce, and gochugaru (if using). Mix gently until all ingredients are evenly distributed.

4. Shape the Rice Balls

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. Serve or Store

Enjoy the rice balls immediately, or wrap them in plastic wrap for later. They can be stored in the refrigerator for up to 24 hours and enjoyed cold or at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 120
Sugar: 1g
Fat: 3g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g