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Korean Rice Balls Recipe

Korean Rice Balls Recipe
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4.8 from 13 reviews

Delight in the flavors of Korea with these delicious Korean Rice Balls, featuring two tasty fillings: Spam-Kimchi and Furikake-Tuna. These savory treats are perfect as a snack or a light meal.

Ingredients

Base:

  • 4 cups cooked short-grain rice (warm, not hot)
  • 1 tbsp sesame oil
  • 1 tsp salt (adjust to taste)
  • 2 tsp toasted sesame seeds

Filling 1: Spam–Kimchi

  • ½ cup Spam, finely diced
  • ½ cup kimchi, finely chopped
  • 1 tsp gochujang (Korean chili paste) or kimchi juice
  • 1 tsp sesame oil

Filling 2: Furikake–Tuna

  • 1 can (5 oz) tuna, drained
  • 2 tbsp mayo (Kewpie if possible)
  • 1 tsp soy sauce
  • 1–2 tbsp furikake (plus extra for coating)
  • Crumbled roasted seaweed (nori)

Instructions

  1. Prep the Rice Base – Mix warm rice with sesame oil, salt, and sesame seeds.
  2. Make the Fillings
    • Spam–Kimchi: Pan-fry diced Spam until golden. Add chopped kimchi and gochujang/kimchi juice, stir-fry 2–3 minutes until fragrant. Cool slightly.
    • Furikake–Tuna: Mix drained tuna with mayo, soy sauce, and furikake.
  3. Shape the Rice Balls – Wet or oil your hands lightly. Take a small handful of rice (1/4 cup). Flatten slightly. Place 1 tsp of filling in the center. Cover with more rice and gently roll into a ball.
  4. Coat & Finish
    • Spam–Kimchi: Roll plain, or coat lightly in sesame seeds.
    • Furikake–Tuna: Roll in extra furikake or crumbled nori for flavor and crunch.

Notes

  • Store leftovers wrapped in plastic wrap (best eaten the same day).

Nutrition

Find it online: https://lauracooks.com/korean-rice-balls-recipe/