Top 10 Flavorful Rice Roll Recipes with Easy Homemade Formulas

Ingredients:

• 1 bowl of sticky rice
• 1 pack of seaweed sheets
• 1 carrot
• 1 cucumber
• 2 eggs
• 2 sausages
• 200g bok choy
• White and black sesame seeds
• Bamboo mat
• Seasonings: sesame oil, salt, soy sauce

Instructions:

• Prepare the ingredients:
  • Carrot, cucumber, bok choy are washed, peeled, and cut into matchsticks. Blanche in boiling water and drain.
  • Cut sausages into long strips.
• Fry the eggs:
  • Beat 2 eggs in a bowl, add a pinch of salt and beat well. Heat a pan with some oil and pour the beaten eggs to make a thin omelet.
  • Once the eggs are cooked, let them cool and then cut them into long strips.
• Cook the rice:
  • Place sticky rice in a rice cooker, wash, and add water to cook. Ensure the rice is not too dry or too sticky.
  • Once cooked, transfer the rice to a bowl, let it cool, and mix with some roasted white and black sesame seeds. Add a teaspoon of sesame oil for flavor.
• Assemble the rice roll:
  • Start by laying the bamboo mat on the table, place a seaweed sheet on top, and spread a thin layer of rice.
  • Layer carrot, cucumber, bok choy, sausage, and fried egg on the rice.
  • Roll the bamboo mat slowly. Remember to roll tightly to prevent the rice and filling from falling out.

Ingredients:

• 3 eggs
• 2 cups hot rice
• 2 carrots
• 2 sausages
• 1 pack large dried seaweed sheets
• 1 bunch of mustard greens
• 3 beaten eggs
• Frying powder
• Seasonings: Sesame oil, sugar, salt, rice vinegar

Instructions:

• Prepare ingredients:
  • Mix vinegar, salt, sugar in a small bowl until well dissolved. Put hot rice in the vinegar mixture, add some sesame oil, then cover the rice with a damp cloth until it cools down.
  • Cut carrots into long sticks and blanch in boiling water for about 4 minutes. Take out and drain. Cook mustard greens with some salt and sesame oil.
  • Beat eggs in a bowl with a pinch of salt, then heat a pan with some oil and make thin omelets. Let them cool and cut into long strips.
  • Peel sausages, slice into strips, and place in a dish with the omelet strips.
• Make fried rice rolls:
  • Take a bowl of cool water and place a sheet of seaweed on a bamboo mat. Spread a thin layer of hot rice over 2/3 of the seaweed sheet, then add carrots, egg strips, sausages, and mustard greens on top of the rice. Hold the ingredients tightly and roll the bamboo mat over the rice, adjusting and tightening the roll as you go. Repeat until all seaweed sheets are used.
  • Cut the rolled kimbap in half and dip it into the bowl of beaten eggs you prepared. Roll the kimbap in the frying powder evenly.
  • Heat a pan with oil covering the surface. When the oil is hot, fry the rolled kimbap until it turns golden on all sides. Remove and place on a plate. Blot excess oil with paper towels.
  • Cut the fried rice rolls into bite-sized pieces. Serve with chili sauce or mayonnaise.

Ingredients:

• Cheddar cheese 2 slices
• Seaweed sheets 3 pieces
• 200g square ham
• 50g rice
• A little sesame oil
• A pinch of salt
  

Instructions:

• Cut the cheese:
  • Place 2 slices of cheddar cheese on top of each other, then cut in half.
  • Next, lay 1 sheet of seaweed on a table or cutting board, then place the 2 halves of cheddar cheese on top and fold the seaweed.
• Roll the ham:
  • Spread 1 sheet of seaweed on the table or cutting board, then divide 200g of square ham in half and place it on the seaweed. Roll the seaweed with ham inside.
  • To prevent the seaweed from unrolling, brush a little sesame oil on the seaweed edge, then roll it again to secure.
• Rice roll:
  • Put 50g of rice in a bowl, add 1/2 teaspoon of salt, 1 teaspoon of sesame oil, mix well to let the rice absorb the seasoning.
  • Take a small amount of rice to the middle of the rolled ham and cheese to stick them together into a block.
  • Next, spread seaweed on the table or cutting board, then evenly spread the rice on about 3/4 of the seaweed surface. Place the rolled ham and cheese on top.
  • Use your hands to roll it tightly, avoiding looseness, as the filling may fall out when cut. After rolling, roll it back and forth a few times to ensure the firmness and adhesion of the rice.
• Shape:
  • Use a sharp knife to cut the rice into bite-sized pieces.
  • Cut small round pieces of cheese and seaweed to create eyes for the snail. Finally, place the 2 eyes of the snail on the rice roll, and you're done.

Ingredients:

• Skinless salmon fillet 400g
• 250g prawns
• 200g sticky rice
• 200ml cooking oil
• 5g dried seaweed
• 5g dill
• 5g minced garlic
• 5g white sesame seeds
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon lemon juice
• 600g crispy frying mix (1 pack)

Instructions:

• Prepare the salmon:
  • Rinse the salmon fillet thoroughly, then wash it with a mild salt and lemon solution to remove the fishy smell. Discard the fish skin to reduce the strong odor, rinse again with water, and drain.
  • Cut it into thin rectangular slices for rice rolling.
• Prepare and steam the prawns:
  • Remove the prawn heads, wash them, and drain. Skewer each prawn from tail to head to keep them straight when rolling. This will make them easier to roll.
  • Prepare boiling water and steam the prawns until cooked, about 5 minutes.
  • Remove the prawns, peel off the shells, and remove the skewers.
• Mix the rice:
  • Put 200g of sticky rice in a bowl, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of lemon juice, 5g of dried seaweed, 5g of white sesame seeds, 5g of minced garlic, and 5g of dill into the bowl.
  • Mix well to make a homogeneous mixture.
• Roll the rice:
  • Place a thin slice of salmon on the cutting board, spread a thin layer of rice on top, leaving a part of the salmon to create a more visually appealing appearance. Add one peeled prawn, leaving the tail out to make it look more appetizing, then roll it up.
  • Use toothpicks to secure the rolled rice and wrap a piece of dried seaweed around the outside of the fish. Roll the front part of the rice roll in sesame seeds to make the dish more visually appealing and flavorful.
• Fry the rice:
  • Heat a pan, turn on high heat, wait for the oil to heat and bubble, then slowly place each rice roll in the frying pan. Remember to flip them for even browning on all sides. Remove them to drain the oil or place them on absorbent paper for a crispier texture. Fry for about 5 - 8 minutes until the fish is cooked.

6. Kimchi Rice Rolls

Ingredients:

• Cooked rice: 150 – 200 grams
• Kimchi: 100 grams
• Shiitake mushrooms: 100 grams
• Bell pepper: 1
• Carrot: 1
• Chive flowers: 50 grams
• Dried onions: 3
• Dried garlic: 1
• Ground beef: 150 grams (minced)
• Sesame seeds: 50 grams
• Cooking oil: 100 ml
• Onion: 1
• Seasonings: salt, sugar, broth powder, sesame oil, seasoning powder, soy sauce, etc.

Instructions:

• Prepare the ingredients:
  • Kimchi: Drain the water and rinse with warm water. Drain again.
  • Rice: Put the rice in a small bowl, mix with a little broth powder and sesame oil. Mix well to let it absorb before frying.
  • Garlic: Peel, rinse, and finely chop.
  • Purple onions: Peel and finely chop.
  • Beef: Rinse with warm water to remove impurities. Then put in a small bowl, season with a little cooking oil, seasoning powder, and chopped garlic. Mix well to marinate the beef.
  • Carrot: Peel, wash with water, and cut into pomegranate seeds.
  • Bell pepper: Wash, remove the stalk, and cut like carrots.
  • Shiitake mushrooms: Wash and slice.
  • Peel and slice the onion.
• Fry rice and roll ingredients:
  • Place a pan on the stove over medium heat, add cooking oil, and turn on the heat.
  • When the oil is hot, add garlic and finely chopped onions to stir-fry until fragrant. Then add the beef to stir-fry until it is medium rare.
  • When the beef is medium rare, add onions, carrots, shiitake mushrooms, and stir well for the ingredients to cook thoroughly. Stir for about 2 – 3 minutes until the ingredients are cooked.
  • Next, add rice and stir with the ingredients. Stir for a while, then season with soy sauce to taste. Note: Do not stir too dry.
  • When the rice is tender, add chive flowers, simmer for another 5 minutes, then turn off the heat.
  • Add a piece of roasted sesame to the rice for a beautiful and fragrant dish.
• Make rice rolls:
  • Wait for the rice to cool slightly, use a plastic bag, shape the rice into small, compact pieces.
  • Spread the kimchi leaves on a clean flat surface or a long cutting board.
  • Place the rice and proceed to roll it up like a spring roll. The tighter you press, the better your rice rolls will be. Be careful to roll neatly so that the rice is inside the leaves. Be careful not to tear the leaves.
    
  • Make one by one until all the rice is used, and enjoy.

7. Beef Rice Rolls

Ingredients:

• 300g sticky rice
• 2-3 eggs
• 100-150g beef
• Pickled radish (Danmuji): 1
• 1 carrot
• 1/2 bunch of mustard greens
• 1 large sheet of dried seaweed
• Rice vinegar, sesame oil, and spices

Instructions:

• Prepare the rice:
  • Rinse the rice and cook until sticky, not too soft or dry. While the rice is still hot, add a little rice vinegar, salt, and sesame oil. Mix well.
• Prepare the beef:
  • Rinse the beef and cut it into long strips. Marinate the beef with 2 teaspoons of soybean oil, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of salt and sugar, 2 teaspoons of sesame oil, and chopped garlic. Mix well and let it marinate for about 10 minutes. Then cook the marinated beef in a pan over medium heat until it's medium rare. Turn off the heat.
• Prepare other ingredients:
  • Separate the egg whites from the yolks. Add some spices and beat well. Heat a pan with a little cooking oil, pour the eggs, and cook over medium heat until the eggs are just cooked. Be careful, take out the eggs and cut them into long strands.
  • Cut the pickled radish into long square strips.
  • Peel and julienne the carrot. Blanch it in boiling water with a little salt, then remove and drain.
  • Rinse the mustard greens, blanch them in boiling water, then quickly transfer them to cold water. Finally, take out the greens and add a little salt.
• Roll beef kimbap:
  • Once all the ingredients are ready, start rolling the kimbap. Place the seaweed sheet on a clean surface, then spread a thin layer of rice on it.
  • Layer the ingredients, including beef, eggs, carrots, pickled radish, and mustard greens. Roll it up tightly. Roll and adjust to ensure the rice roll stays intact. Be careful not to tear the seaweed. Repeat this process for the remaining ingredients.
• Finish:
  • Finally, brush some sesame oil on the kimbap rolls. Use a sharp knife to cut the rolls into round pieces, about 1.5 to 2 cm thick. Arrange them on a plate, decorate, and enjoy. You can serve with soy sauce or your favorite dipping sauce!

8. Smoked Pork Belly Rice Rolls

Ingredients:

• 400g cooked rice
• 1 tablespoon soy sauce
• 1/2 tablespoon sugar
• 1 tablespoon salt
• 25g roasted sesame seeds
• 2 eggs
• 200g smoked pork belly
• 20g seaweed sheets
• 100g kimchi
• 1 cucumber
• 100g duckweed greens
• 50g seaweed leaves
• 1 tablespoon Korean chili paste

Instructions:

• Prepare the sauce:
  • Mix one tablespoon of soy sauce with one tablespoon of Korean chili paste in a 1:1 ratio and stir well.
• Mix the rice:
  • Add the sauce mixture to 400g of cooked white rice and 25g of roasted sesame seeds, then mix well.
• Blanch the greens:
  • Add 1/2 tablespoon of salt to boiling water, then cook 100g of duckweed greens until tender. After blanching, soak the greens in cold water for 3 minutes, then drain.
• Fry the eggs:
  • Crack 2 eggs into a bowl, add 1/4 tablespoon of salt, and beat the eggs. Then fry the eggs in hot oil until cooked.
• Press-cook the smoked pork belly:
  • Place 200g of smoked pork belly in a pan and cook until golden.
• Make rice rolls:
  • Spread seaweed sheets on a table or cutting board, then evenly spread about 3/4 of the surface with rice. Layer smoked pork belly, sliced cucumber, duckweed greens, and fried eggs.
  • Roll tightly with your hands, making sure it's not loose, as the filling may fall out when cut. Roll and press a few times to ensure the firmness and stickiness of the rice.
  • Cut the rice roll into bite-sized pieces, and you've completed this delicious and flavorful smoked pork belly rice roll. Enjoy it with kimchi and mayonnaise for added appeal!

Ingredients:

• Seaweed sheets, 5 pieces
• Brown rice, 400g
• Carrot, 1 piece
• Cucumber, 1 piece
• 2 eggs
• 2 sausages
• 2g sea salt (for cooking health-friendly spices)
• Pork floss, 5g

Instructions:

• Cook brown rice:
  • Rinse the brown rice and mix it with 2g sea salt. Place the rice in the steamer compartment of the prepared steamer. Steam until the rice is cooked. Ensure the rice is not too dry or too sticky for easy rolling with seaweed.
• Prepare ingredients and roll rice:
  • Blanch the carrot until slightly tender. Then cut it into strips.
  • Cut cucumber and sausages into long strips.
  • Beat two eggs and fry them into a thin layer. Let it cool and cut into strips.
  • Spread seaweed sheets on a clean surface. Scoop the rice evenly and use a spoon to press it tightly. Leave a small part of the seaweed sheet without rice to prevent spillage when rolling.
  • Place carrot, cucumber, egg strips, and pork floss on the rice-covered seaweed. Then roll it slowly, ensuring the seaweed roll is round and tight to avoid breakage when cutting into small rolls.
  • After rolling, cut into small bite-sized portions, each about 2cm thick. Arrange them on a plate to serve.

Ingredients:

• Rice, 2 cups
• Pork floss, 30g
• 2 eggs
• Carrot, 1 piece
• Cucumber, 1 piece
• Cooking oil, 2 tablespoons
• Dried seaweed, 4 sheets
• Salt, 1 teaspoon
• Vinegar, 20ml
• Pepper, 1/2 teaspoon
• White sugar, 1 teaspoon

Instructions:

• Prepare ingredients:
  • Peel and clean the carrot and cucumber, then cut them into long strips.
  • Beat the eggs in a bowl, add 1/2 teaspoon of salt and 1/2 teaspoon of pepper, mix well. Fry until cooked with 2 tablespoons of cooking oil. Cut the fried eggs into long strips.
  • Mix the rice with 1/2 teaspoon of salt, 1 teaspoon of white sugar, and 20ml vinegar in a bowl.
• Roll the rice:
  • Place dried seaweed on a bamboo mat. Scoop the rice onto it, spread it thinly and evenly on all sides.
  • Next, add carrot, cucumber, fried eggs, and pork floss to the edge of the seaweed and rice. Roll it tightly by hand.
  • Place the rolled dish on a plate. You can dip it in soy sauce or any sauce of your choice.