White Rice Balls
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White rice balls

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10min · 1 serving Credit: christieathome in tiktok. Korean Rice Balls (Jumeokbap 주먹밥). Delicious rice balls made of tuna, mayonnaise, and sesame seeds coated in flavorful seaweed flakes. This is great as a travel snack, easy meal, picnic food, lunchbox idea, side or appetizer. Ready in just 10 minutes with leftover rice! Ingredients: • 1 cup cooked short grain rice packed (See Notes below for quantity of uncooked rice needed) • ⅓ cup canned tuna strained of liquids • 2 tablespoon Japanese mayo (aka Kewpie mayo) or sub with normal mayo • ¼ teaspoon salt • ½ teaspoon sesame oil • 1 teaspoon sesame seeds • ½ cup Korean seasoned seaweed flakes or sub with crushed roasted seaweed snack, furikake or 9 small sheets of nori to wrap the balls in
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We are obsessed with these delicious little Teriyaki Rice Balls from @recipebylayla. Each sticky rice ball has a tasty chicken surprise inside. Click the link for the recipe. #riceballs #teriyakifriedrice #fingerfoods #easyappetizers #stickywhiterice
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5min · 20 servings Leftover rice balls. Cook time: 4 mins | Prep time: 10 mins | Makes: 20 Ingredients. 5 cups white rice, cooked and 1 day old 2 eggs 1/2 cup parmesan, grated 1 lemon, zest salt and pepper to taste Method. 1. In a bowl add your rice, eggs, parmesan, lemon zest, salt and pepper. Mix to combine well. 2. Roll evenly into 20 balls, lightly flatten in the palm of your hand, cover and set in the fridge for 10 minutes. Or freeze in an airtight container until needed. Will last for 1 month in the freezer. 3. Add olive oil to a medium frying pan. On medium heat fry for 2 minutes on each side. 4. Serve with mayonnaise, sweet chilli sauce or serve with cubed salmon for the little ones. Enjoy! Amanda x •
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Have you got leftover rice? Why not make these yummy Leftover rice balls for the family.
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