Maangchi Rice Ball Lunch Box
The official video demonstrates rice shaping, frying and seaweed flakes. Its gochujang, egg and sausage sides are not in this simplified version.
Official cooking video · Maangchi · YOUTUBEPan-seared Sesame Seaweed Rice Balls
A simple two-serving rice ball recipe: shape warm rice seasoned with sesame oil, pan-sear, then coat with toasted seaweed and sesame.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash your hands. Mix 300 g freshly cooked warm rice with 10 ml sesame oil and 1 g salt. Allow to cool briefly until safe to handle.
- 02
Divide the rice into four equal portions and press each into a flat rice ball about 2 cm thick.
- 03
Crumble 6 g toasted seaweed and mix with 10 g toasted sesame seeds on a wide plate.
- 04
Heat 10 ml neutral oil in a nonstick pan over medium heat. Sear the rice balls for about 2–3 minutes per side until both sides are lightly golden.
- 05
Press both sides of each rice ball into the seaweed-sesame mixture and serve immediately.
Before you cook
Contains sesame. Check packaged seaweed and oil for allergen cross-contact. Use freshly cooked rice and serve promptly. Refrigerate leftovers in a shallow container within 2 hours (within 1 hour above 32°C) at or below 4°C; reheat to 74°C throughout.
Allergens: sesame
Image & source credits
These illustrations stand in for food photos.
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