Bethica's Kitchen Flavours: Seaweed Rice Balls

These Korean Rice Balls are very easy and quick to dish out. They are called "Jumeokbap", which means fist balls. Very few ingredients, including seaweed goes into making these healthy snacks. Any leftover cooked rice can be turned into these simple and yummy Rice Balls. They can be served with soya sauce, red chili sauce, tomato ketchup or any chutney a la Indian style. So check the step by step pictorial recipe to prepare this Korean delicacy.

Apart from the Koreans, Seaweed is widely used by the Japanese and the Chinese as well. It contains a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended for a well balanced diet. You can make various dishes with it.

Cooked rice and seaweeds are the two main ingredients in this recipe. The Koreans, generally make use of sushi rice which is sticky and is perfect for making these balls. But in the absence of it, I used some cooked and mashed Basmati rice. It is a best way to serve fussy kids with their favorite dips or chutney. They can be packed for a lunch box meal too.

2 cups cooked rice, mashed
8-10 small roasted seaweed sheets, crumbled
1 tsp. soy sauce / salt to taste
1/2 tsp. sugar
1 tsp. sesame oil
1/4 tsp. red chili flakes (opt)
1 tsp. toasted sesame seeds

In a bowl, mix all the ingredients (except sesame seeds) until everything is well combined. Wet your hands and take a little portion of the rice mix. Shape them into round balls.

Make similar balls with the rest of the mix. Sprinkle the roasted sesame seeds over them and serve with soy sauce, red chili sauce, ketchup or any chutney a la Indian style.