Korean rice balls are a great appetizer or finger food for you and your kids with a customizable ingredient for the filling
Ingredients:
2 cups cooked rice, preferably short-grain or sushi rice
1/2 cup cooked finely chopped carrot
1/2 cup cooked finely chopped spinach or broccoli
1/4 cup cooked finely chopped pickled radish optional
1/4 cup kimchi optional
Bulgogi meat optional
Canned tuna optional
1 tablespoon Japanese mayonnaise
2 tablespoons less sodium soy sauce
1 tablespoon sesame oil
1 teaspoon garlic, minced
Salt and black pepper to taste
Toasted sesame seeds for garnish
Crushed seaweed
Directions:
In a large mixing bowl, combine the cooked rice with soy sauce, Japanese mayonnaise, sesame oil, and minced garlic. Mix well until the rice is evenly seasoned.
Add the chopped vegetables, optional kimchi and salt/pepper to your liking to the rice mixture and stir until they are evenly distributed.
Wet your hands with water to prevent the rice from sticking. Scoop out a portion of the rice mixture about 2 tbsp of rice mixture then flatten it on your hand, place about ½-1 tbsp of optional tuna filling or bulgogi then carefully wrap until the filling is fully covered and shape the rice into a ball.
Repeat this process until all the rice mixture is used.
Roll the rice balls in sesame seeds for an added texture and flavor. Roll each rice ball into crushed seaweed for a traditional touch.
Serve the rice balls immediately or pack them for a convenient snack or meal on the go.
