Top 10 Delicious and Unique Rice Ball Recipes with Simple Homemade Methods

Ingredients:

• 2-3 Shiitake mushrooms
• ½ carrot
• Garlic, ginger
• Salt, pepper, sesame, sesame oil
• 1 teaspoon olive oil
• 2 bowls of cooked rice

Instructions:

• Step 1: Dice the mushrooms and carrot, and finely chop the garlic and ginger.
• Step 2: Heat a pan with 1 teaspoon of olive oil. Add the garlic and ginger, stir-fry briefly, then add a little water. Add the mushrooms and stir until cooked.
• Step 3: Transfer everything to a bowl, then mix with seasoning, pepper, sesame, and sesame oil before adding it to the rice and stirring well.
• Step 4: Wear gloves and shape the rice mixture into small, bite-sized rice balls.

Ingredients:

• 4 slices of bacon
• Green onions
• 2 bowls of cooked rice
• Salt, pepper, toasted sesame, sesame oil

Instructions:

• Step 1: Crisp the bacon and chop it into small pieces.
• Step 2: Wash and chop the green onions, then sauté them with some cooking oil.
• Step 3: Mix the bacon, green onions, rice, pepper, salt, sesame, and sesame oil together. Shape the mixture into small, bite-sized rice balls. Finally, store them in a sealed container and take them to work. Enjoy these three simple rice ball recipes!

Ingredients:

• 300g rice
• 30g shredded pork
• 50g spinach
• 100g white sesame seeds
• 1 teaspoon vinegar
• 1 teaspoon soy sauce
• ½ teaspoon sugar

Instructions:

• Step 1: Blend the spinach, then strain to keep only the dry pulp.
• Step 2: Mix the rice with spinach, 1 teaspoon of vinegar, 1 teaspoon of soy sauce, and ½ teaspoon of sugar until well combined.
• Step 3: Wearing plastic gloves, shape the rice into round balls, flatten them slightly, and place the shredded pork in the center. Then, form the balls again to seal the filling. Repeat until all ingredients are used.
• Step 4: Roll the rice balls in toasted sesame seeds to coat them evenly.
• Shredded Pork Rice Balls are charming, visually appealing, and packed with nutrients from spinach and delicious pork. These are perfect for kids to bring to school for breakfast or for you to take to the office for lunch.

Ingredients:

• 3 cups of rice
• 100g crab sticks
• 50g mayonnaise
• 2 sheets of seaweed

Instructions:

• Step 1: Cook the rice until it's slightly sticky, then let it cool down.
• Step 2: Slice the crab sticks into bite-sized pieces, then mix them with mayonnaise in a bowl.
• Step 3: Cut the seaweed into 5x10cm pieces. Now, start shaping the rice! Spread the rice on a board, add a spoonful of crab mixture in the center.
• Step 4: Shape the rice into your preferred form using your hands. Finally, remove the plastic wrap and place a piece of seaweed on top.
• You can even use seaweed to add eyes and a smile to your rice balls, making them both cute and tasty! Moms, don’t forget to save this crab stick rice ball recipe!

Ingredients:

• 140g kimchi
• 1 can of tuna
• 45ml kimchi sauce
• 2 stalks of green onion, chopped
• 5ml sesame oil
• 5g Korean chili paste
• 500g cooked sticky rice
• 1-2 large sheets of seaweed
• A pinch of black and white sesame seeds, toasted
• Triangle-shaped rice ball mold

Instructions:

• Step 1: Prepare the tuna and kimchi on a plate.
• Step 2: Drain the tuna in a sieve to remove excess liquid.
• Step 3: Chop the kimchi finely.
• Step 4: Sauté the kimchi with kimchi sauce in a pan for about 3 minutes, then add the tuna and Korean chili paste. Stir well and continue to cook for another 2 minutes until the filling becomes dry and firm.
• Step 5: Add green onion and sesame oil to the pan and mix everything thoroughly until the filling is fully cooked and dry.
• Step 6: Lay out the seaweed on a flat surface and cut it into 8 small pieces.
• Step 7: Mix a little salt into the cooked rice.
• Step 8: Spoon rice into half of the mold and press lightly to compact it. Add a spoonful of the kimchi-tuna filling in the middle, then top with another layer of rice.
• Step 9: Close the mold with the lid and press firmly to shape the rice ball. Remove the lid and gently press the other side of the mold, and the rice ball will come out easily. Finally, wrap it with a small piece of seaweed.
• Step 10: Your Kimchi Rice Balls are ready! The rice balls are firm, white, and topped with toasted sesame seeds and vibrant green seaweed, making them look irresistible!

Ingredients:

• 500g sticky rice
• 1 can of canned meat
• Vinegar
• Seaweed sheets
• 30g sugar
• 30ml soy sauce
• Toasted white or black sesame seeds

Instructions:

• First, rinse the rice and cook it in a pot. Once the rice is cooked, transfer it to a bowl. While the rice is cooling, prepare the filling for the rice balls.
• To prepare the filling, slice the canned meat into 1cm thick pieces. Heat some oil in a pan and fry the meat for about 4 minutes until it turns light brown. Then reduce the heat and drizzle the soy sauce over the meat.
• Fry the meat for another 2 minutes until it's evenly coated with the soy sauce. Remove from heat and let it cool. Next, cut the seaweed into 4 equal pieces. Spread the rice into a thin layer, place the meat in the center, and top with more rice.
• Finally, fold the two sides of the seaweed towards the center, pressing tightly to shape the rice ball. Serve on a plate, sprinkle with toasted sesame seeds, and enjoy.

Ingredients:

• Japanese rice, sticky rice, or regular rice
• Mayonnaise sauce
• 1 can of tuna
• Seaweed sheets
• Vinegar
• Toasted white or black sesame seeds
• Rice ball mold

Instructions:

• Start by rinsing the rice and cooking it. Once cooked, mix in a little vinegar and salt to give the rice extra flavor. Lay the seaweed sheets on a flat surface and cut them into small pieces suitable for the rice balls.
• Drain the oil from the canned tuna using a strainer, then mix the tuna with mayonnaise.
• Next, fill half of the rice mold with rice, pressing it gently with a spoon. Add a scoop of the tuna mayonnaise filling in the center, then top with another layer of rice.
• Finally, close the mold and press firmly to shape the rice balls. Wrap each rice ball with a piece of seaweed and sprinkle with toasted sesame seeds before enjoying.

Ingredients:

• 2 cups of rice
• 100g peanuts
• Roasted peanuts
• 50g sesame seeds (known as 'mè' in Southern Vietnam)
• Sesame seeds
• Shredded pork (chà bông)
• White sugar
• Salt

Instructions:

• Start by rinsing the rice. Wash it thoroughly, and then add just enough water to cook. Once the rice is done, fluff it with a spoon and let it cool.
• Prepare the sesame salt mixture. Roast the peanuts until golden, then peel them and crush or grind them to your preference. Clean the sesame seeds by rinsing, then dry roast them in a pan until they become fragrant. Set them aside to cool.
• In a bowl, combine the roasted peanuts and sesame seeds. Add a pinch of salt and a little sugar, then mix well. Taste and adjust the seasoning to your liking.
• To shape the rice balls, place a piece of plastic wrap on a flat surface. Scoop rice into the wrap, press it down with a spoon, then sprinkle with sesame salt. Roll it into your desired shape—whether round, square, or triangular.
• Alternatively, you can skip the wrap and use your hands. If doing so, wet your hands lightly with water to prevent the rice from sticking. Scoop rice into your hands, sprinkle sesame salt, and mold the rice tightly.
• You can either mix the sesame salt into the rice while shaping or keep the salt separate and dip the rice balls in it when eating. It's all up to your taste and preference.

Ingredients:

• 2 cups glutinous rice
• 200g green beans
• 1 carrot
• 1 packet (50g) rice sprinkle seaweed
• 1 sheet of seaweed for wrapping
• 2 teaspoons salt
• A little sesame oil

Instructions:

• First, rinse the rice thoroughly and add the right amount of water for the type of rice you’re using. Cook the rice, then transfer it to a bowl and let it cool slightly.
• Peel and wash the carrot, then cut it in half. Trim the ends of the green beans, remove the strings, and wash them.
• Cut the seaweed sheet into rectangular pieces, each about the width of two fingers.
• Bring a pot of water to a boil, add 1 teaspoon of salt, and cook the green beans and carrot for about 5 minutes until they are tender.
• Remove the green beans and carrots from the boiling water and place them into a bowl of cold water for about 5 minutes. Then, dice them into small cubes.
• In a bowl, mix 1 teaspoon of salt with 50g of rice sprinkle seaweed. Add this mixture to the cooled rice and stir well to combine.
• Add the diced vegetables to the rice and mix quickly to keep the rice warm.
• Lightly grease your hands with a little sesame oil to prevent the rice from sticking. Take some rice and shape it into either a triangle or round ball.
• Finally, wrap one corner of the rice ball with a rectangular piece of seaweed. Repeat the process with the remaining ingredients.
• In no time, you’ll have delicious vegetable seaweed rice balls. The soft, fragrant rice paired with the crunchy vegetables and tender seaweed creates a truly delightful snack.

Ingredients:

• 2 bowls of rice
• 1/2 onion
• 1/2 carrot
• 1/2 zucchini
• 4 tablespoons tomato sauce

Instructions:

• Step 1: Finely chop the vegetables.
• Step 2: Sauté them with a pinch of salt and seasoning powder.
• Step 3: Add the cooked rice and tomato sauce, and mix well. Be careful not to overcook the rice as it will spoil quickly.
• Step 4: Use a clean piece of plastic wrap to form the rice into small, bite-sized balls.
• Optionally, wrap the rice balls in seaweed and add any additional ingredients you like for extra flavor.