Seaweed Rice Balls
Koreans occasionally make Seaweed Rice Balls to ease the pain from eating spicy food as rice is one of the food items that can extinguish the fire in your mouth.
Servings: rice balls
Ingredients
- 2 cups steaming short-medium grain rice
- 3 sheets seaweed sheets
- 1/2 tbsp soy sauce
- 1/2 tsp sesame oil, more for coating the plastic glove
- sesame seeds, for garnish
Instructions
- Cut the seaweed sheets into small pieces with a scissor or put the seaweed sheets into a food processor and process until coarsely shredded.
- In a medium bowl, mix rice, shredded seaweed, soy sauce, and sesame oil until incorporated.
- 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 2 tablespoons of rice on your palm and squeeze lightly until the rice sticks together. Shape it into a ball.
- Repeat until the rice is finished. Garnish with sesame seeds
Notes
You can also use the seasoned roasted seaweed or seaweed flakes for this recipe.
Nutrition
Serving: 1rice ball | Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 59mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 1mg
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