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Korean Seaweed Rice Ball Recipe

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Easy Recipe Perfect Seaweed Rolls Korean The Healthy Cake Recipes
Easy Recipe Perfect Seaweed Rolls Korean The Healthy Cake Recipes from thehealthycakerecipes.blogspot.com

Description

Korean seaweed rice ball is a popular snack and lunchbox item in Korea. It is made by mixing cooked rice with various ingredients, then shaping it into a ball or triangle and wrapping it with crispy seaweed sheets. The combination of savory rice and crispy seaweed creates a delicious flavor and texture experience. This recipe is easy to make and perfect for those who are looking for a healthy and tasty snack or lunch option.

Prep time

Preparation for this recipe takes about 20 minutes.

Cook Time

Cooking time for this recipe is approximately 20 minutes.

Ingredient

For this recipe, you will need:
  • 2 cups of cooked rice
  • 1 tablespoon of sesame oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 1/4 cup of chopped kimchi
  • 1/4 cup of chopped carrots
  • 1/4 cup of chopped cucumber
  • 1/4 cup of chopped scallions
  • 6 sheets of roasted seaweed

Equipment

For this recipe, you will need:
  • A mixing bowl
  • A rice cooker or pot
  • A cutting board
  • A sharp knife
  • A spoon or rice paddle
  • A rolling mat (optional)
  • A plastic wrap

Method

  1. In a mixing bowl, combine the cooked rice, sesame oil, soy sauce, rice vinegar, sugar, and salt. Mix well.
  2. Add the chopped kimchi, carrots, cucumber, and scallions to the rice mixture. Mix well.
  3. Take a sheet of roasted seaweed and place it on a cutting board or rolling mat.
  4. Scoop about 1/2 cup of the rice mixture and place it in the center of the seaweed sheet.
  5. Using your hands or a spoon, shape the rice mixture into a ball or triangle.
  6. Wrap the seaweed sheet around the rice ball or triangle. Press gently to make sure the seaweed sticks to the rice.
  7. If using a rolling mat, roll the rice ball or triangle gently to make it more compact.
  8. Wrap the rice ball or triangle with plastic wrap to keep it fresh.
  9. Repeat the process with the remaining rice mixture and seaweed sheets.
  10. Serve the seaweed rice balls or triangles as a snack or lunch option.

Notes

  • You can add or substitute other ingredients such as cooked meat or tofu, spinach, or mushrooms to the rice mixture.
  • You can also adjust the seasoning to your taste.
  • If you don't have a rolling mat, you can shape the rice balls or triangles with your hands.
  • You can store the seaweed rice balls or triangles in the refrigerator for up to 2 days.

Nutrition Info

  • Calories: 160 per serving
  • Total fat: 3g
  • Saturated fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 330mg
  • Total carbohydrate: 29g
  • Dietary fiber: 2g
  • Sugar: 2g
  • Protein: 4g

Recipe Tips

  • Make sure the rice is not too hot when mixing it with the other ingredients, as it can make the seaweed sheet soggy.
  • Use a sharp knife to cut the seaweed sheets, as they can be brittle and hard to cut.
  • Press the seaweed gently to make sure it sticks to the rice, but don't press too hard, as it can break the seaweed sheet.
  • Make sure to wrap the rice balls or triangles tightly with plastic wrap to prevent them from drying out.

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