Simple Rice Ball Recipe
Quick & Delicious Rice Balls from Leftover Rice! ♡
Introducing a recipe for delicious rice balls that can be made quickly and easily using leftover cold rice and side dishes. With simple cooking, you’ll have a wonderful meal or snack!
Main Ingredients
- 2 bowls cold cooked rice
- 2 Tbsp sesame oil
- Pinch of salt
Cooking Instructions
Step 1
Place about 2 bowls of cold cooked rice into a mixing bowl for making rice balls. Cold rice can be difficult to clump together as is, so it’s best to gently warm it in the microwave or in a pot until it’s warm. This will soften the rice grains, allowing them to absorb seasonings better and clump more easily.
Step 2
Drizzle 2 tablespoons of sesame oil over the warmed rice. Sesame oil not only adds a nutty flavor to the rice balls but also helps the rice grains stick together, making them easier to shape.
Step 3
Add a pinch of salt to season the rice. It’s advisable to adjust the amount of salt based on the saltiness of your leftover side dishes. Taste and add more salt gradually to suit your preference.
Step 4
Using a spatula or your hands, thoroughly mix the rice to combine it evenly with the sesame oil and salt. It’s important to mix meticulously so that each grain of rice is coated with the seasoning. This will help the rice clump together and make it much easier to form into shapes.
Step 5
Prepare your leftover shredded dried squid (ojingeochae) and pickled chili peppers. It’s best to chop the dried squid into bite-sized pieces for texture, and finely mince the pickled chili peppers so they blend well with the rice. If making these for children, you can substitute the pickled chili peppers with other side dishes.
Step 6
Spread a portion of the seasoned rice thinly onto your palm. Place a generous amount of the prepared pickled chili peppers onto the center of the rice. The spicy and crisp texture of the pickled chili peppers will make your rice balls even more flavorful.
Step 7
Place the finely chopped shredded dried squid on top of the pickled chili peppers. The salty and chewy texture of the dried squid combined with the rice creates a wonderful harmony of flavors. Be careful not to add too much, as it might prevent the rice from clumping properly.
Step 8
Now, gather the rice to enclose the filling, forming it into a round rice ball shape. Initially, lightly shape it, and in the next step, you’ll press it firmly to solidify.
Step 9
Press the formed rice ball firmly with your hands to create a compact shape. It’s important to squeeze it tightly so the rice grains don’t fall apart. Shaping them this way ensures they can be eaten neatly without the grains scattering.
Step 10
Finally, sprinkle toasted sesame seeds and seaweed flakes over the finished rice balls for a tempting look and nutty aroma. You can experiment with different types of sesame seeds (white, black) and seaweed flakes (seasoned seaweed) to suit your taste.
