Today, let me show you how to make 4 Types of Rice Balls. If you follow my recipes, you can be the master of rice balls. Alright, are you guys ready? Let’s get started!
#1 TUNA MAYO RICE BALLS (Makes: 3)
Ingredients:
- 5 oz (150g) canned tuna
- 1/4 yellow onion
- 1 chili pepper
- 4 tbsp kewpie mayonnaise
- 1 tsp soy sauce
- Black pepper, to taste
- 1/2 tbsp vegetable oil
Rice:
- 1.5 cups (315g) warm cooked short-grain rice, divided
- 1 tsp toasted sesame oil
- Salt to taste, plus more if needed
- Small pinch of sugar
- 1 tbsp toasted sesame seeds (optional)
Coating (optional):
- 1 tsp oyster sauce
- 1 tsp light corn syrup
Instructions:
1. Drain out the oil from the tuna. Finely chop the onion and chili pepper.
2. In a mixing bowl, add the tuna, onion and chili pepper. Add the mayonnaise, soy sauce, and black pepper to taste. Mix together until the tuna is completely mashed.
3. In another mixing bowl, add the rice, sesame oil, salt to taste, a pinch of sugar and sesame seeds (if using). Using a spatula, give it a good mix without mashing up the rice.
4. Moisten your hands with a few drops of water (or cooking oil). Make rice balls as you want. Let me show you 3 versions.
First, spread some rice (about 1/2 cup) on a cutting board and add some tuna mixture on a bed of rice. Form it into a triangle.
Second, in a mixing bowl, add some rice (about 1/2 cup) and some tuna mixture. Mix together. Grab some mixed rice and form it into a triangle.
Third, in a small bowl, mix together 1 teaspoon oyster sauce and 1 teaspoon corn syrup. In a pan, add a splash of oil and spread evenly with kitchen towels. While searing the rice ball, spread the sauce on the outside. Cook until golden brown.
5. Place them on a serving plate. Enjoy!
#2 BEEF BULGOGI RICE BALLS
Ingredients:
- 3.5 oz (100g) ground beef
- 1/3 zucchini
- 1/3 carrot
- 1/4 yellow onion
- 1 tbsp vegetable oil
Bulgogi Marinade:
- 1/2 tbsp sugar
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1 sliced green onion
- 1 tsp toasted sesame oil
- Black pepper, to taste
Rice:
- 1 cup (210g) warm cooked short-grain rice
- 1 tsp toasted sesame oil
- Salt to taste, plus more if needed
- Small pinch of sugar
- 1 tbsp toasted sesame seeds (optional)
Instructions:
1. In a mixing bowl, add the ground beef along with the sugar, soy sauce, minced garlic, green onion, sesame oil, and black pepper to taste. Mix together.
2. Finely chop the zucchini, carrot, and onion.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the marinated beef. Break up the beef. Cook until most of the liquid has evaporated. Add the zucchini, carrot, and onion. Stir-fry until the vegetables are cooked.
4. In another mixing bowl, add the rice. Add the sesame oil, salt, sugar, and sesame seeds. Mix together. Taste and add more salt if needed.
5. Add the beef. Mix together. Moisten your hands with a few drops of water (or cooking oil). Take some rice and form into small balls. Place on a serving plate. Enjoy~!
#3 SPICY PORK BULGOGI RICE BALLS
Ingredients:
- 1 sliced green onion
- 1 tbsp vegetable oil
- 3.5 oz (100g) ground pork (or ground beef, chicken, etc.)
- 1 cup (210g) warm cooked short-grain rice
- 2 sheets roasted seasoned seaweed (optional)
Sauce:
- 1/2 tbsp sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp mirin
- 1/2 tbsp minced garlic
- 1/2 tbsp toasted sesame oil
- 1 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
Instructions:
1. Make the sauce. In a small container, mix together the sugar, soy sauce, mirin, minced garlic, sesame oil, Korean chili paste, and Korean chili pepper flakes. Add the sliced green onion. Mix together.
2. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the ground pork. Break up the pork. Cook until the pork is 80% cooked.
3. Pour in the sauce and keep stirring it. (It’s better to turn down the heat because chili pepper flakes are easy to burn.)
4. To a bowl of rice, add the pork. Add some roasted seaweed (if using) and mix together.
5. Moisten your hands with a few drops of water (or cooking oil). Take some rice and form into small balls. Place on a serving plate. Enjoy!
#4 SOFT-BOILED EGG RICE BALLS (Makes: 2)
Ingredients:
- 2 soft-boiled eggs
- 1 cup (210g) warm cooked short-grain rice, divided
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp toasted sesame oil
- Generous pinch of toasted sesame seeds
- 2 sheets roasted seasoned seaweed
- 1-2 sheets dried seaweed
Instructions:
HOW TO MAKE SOFT-BOILED EGG
1. Fill your pot with 1 liter of water and bring it to a boil over high heat. (The pot has to be deep enough so the eggs can be fully submerged.)
2. Once it starts to boil, turn off the heat. Carefully lower 2 eggs. Cover and let sit for 9 minutes and 30 seconds. (If you kept your eggs at room temperature, you need to cook shorter.)
3. Take them out. Carefully peel the eggs under cold water.
NOTE:
- For 4 eggs, you need 2 liters of water. For 6 eggs, you need 3 liters of water. Make sure to follow the exact amount of water and the timing 🙂
1. Make a soft-boiled egg.
2. In a mixing bowl, add the rice along with 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, sesame seeds, and some roasted seasoned seaweed. Mix together.
3. Moisten your hands with a few drops of water (or cooking oil). Wrap the egg carefully with the dried seaweed. Cover it with the rice (about 1/2 cup). Form it into a ball. Cut in half. Make one more rice ball with the remaining ingredients. Cut them in half and serve. Enjoy~!
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