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  • Hannah

Seaweed Rice Balls

This simple, savoury bite is from Korea. I was first offered them at a picnic, where my Korean friend had freshly prepared them. I have since tried to replicate them for various social functions and events as they are simple to make in large quantities. They also make a nutritious alternative to sandwiches in my children's lunch boxes. For this recipe you will need to have already cooked the rice and let it cool.


(makes 20- 30 rice balls)

2 cups of steamed short-medium grain rice

3 sheets of seaweed, (or 1 cup of shredded seaweed)

1/2 Tbsp soy sauce

1/2 Tbsp sesame oil

Sesame seeds for garnish

1. Cut the seaweed sheets into small pieces with a scissor or put the seaweed sheets into a food processor and process until coarsely shredded.

2. In a large bowl; mix rice, shredded seaweed, soy sauce, and sesame oil until incorporated.

3. Put a plastic glove on one hand. Add a little bit of oil to the plastic glove so that the rice does not stick. When the rice is warm enough to handle (not cold), put 1- 2 tablespoons of rice on your palm and squeeze lightly until the rice sticks together. Shape it into a ball.

4. Repeat until the rice is finished. Garnish with sesame seeds

Serve warm or at room temperature.

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