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The Easy 20-Minute Korean Dish I Make With Leftover Rice

Name: The Easy 20-Minute Korean Dish I Make With Leftover Rice
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 3 cups cooked short grain rice , still warm but not hot; 1 teaspoon toasted sesame oil, plus more for prep; 2 teaspoons seasoned rice vinegar; 1 teaspoon mirin; 1/4 cup furikake, plus more for rolling if desired; Optional fillings: finely chopped cooked bulgogi, well-drained kimchi, canned tuna mixed with mayo to taste, or finely chopped sauteed vegetables like zucchini and carrots

These easy Korean rice balls are savory, filling, and highly portable—you can fill them with bulgogi, kimchi, tuna, or vegetables or enjoy them as is.

20 min total 15 min prep 5 min cook 4 193 cal

Ingredients

4 serv.

3 cups cooked short grain rice , still warm but not hot
1 teaspoon toasted sesame oil, plus more for prep
2 teaspoons seasoned rice vinegar
1 teaspoon mirin
1/4 cup furikake, plus more for rolling if desired
Optional fillings: finely chopped cooked bulgogi, well-drained kimchi, canned tuna mixed with mayo to taste, or finely chopped sauteed vegetables like zucchini and carrots

Instructions

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1 Place the rice in a medium bowl and add the sesame oil, rice vinegar, mirin, and furikake. Toss until combined.
2 Rub your hands with a few drops of sesame oil to coat (or wear kitchen gloves if desired). Shape about 2 tablespoons of the rice mixture into a ball, while lightly squeezing to get it to hold together. If filling, put your thumb in the middle of the rice ball to make a bowl shape. Fill with about 1/2 tablespoon of whatever filling you are using, and wrap the rice around the filling until the rice mixture completely surrounds the filling. The balls will be about 2 inches in diameter. You can make them smaller for younger children or just to make them cuter. Repeat making more balls until you’ve used up all the rice. Roll the finished balls in more furikake, if you wish.
3 These are best eaten fresh the day they are made, but leftovers can be wrapped in plastic wrap, placed in an airtight container, and refrigerated for a couple of days. You can also freeze them for about a month. If you do freeze, wrap individual rice balls in plastic wrap and put them in a zip-top bag, squeezing out any extra air. These can be reheated in a microwave (30 to 60 seconds from the fridge, 2 to 3 minutes from frozen). Love the recipe? Leave us stars and a comment below!