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Korean Rice Balls

Korean Rice Balls Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked short-grain rice, warm
  • 1 (5 oz) can tuna, drained
  • 2 tbsp mayonnaise
  • 1 tsp gochujang
  • 1 tsp soy sauce
  • 2 tsp sesame oil
  • ½ tsp salt
  • 2 tbsp toasted sesame seeds
  • Roasted seaweed sheets (gim), optional

Method
 

  1. Mix the drained tuna, mayonnaise, gochujang, and soy sauce in a small bowl until creamy.
  2. Combine the warm rice, 1 tsp sesame oil, and salt in a large bowl, folding gently until glossy. Let cool for 5 minutes.
  3. Rub your palms with the remaining 1 tsp sesame oil. For each ball, take a heaping tablespoon of rice, press an indent, add a spoonful of tuna filling, cover with more rice, shape into a ball, and roll in sesame seeds. Serve right away.

Notes

The rice should be warm, not hot, so you can handle it comfortably. If using leftover rice, microwave it for 30 seconds to soften. These are best within a few hours of making, but they keep well in the fridge for a couple of days.