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Rice Balls (Leftover Rice Recipe)

Rice balls (Leftover Rice Recipe)

Holly Ford
These colorful rice balls are made with leftover rice. You can easily adapt the recipe for any vegetables you have on hand. Use short grain rice.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Lunch, Snack
Cuisine Korean
Servings 8

Ingredients
  

Ham and Spinach Rice Balls

  • 2 cup cooked rice warmed
  • 1/2 cup minced ham
  • 2 tsp oil
  • 2 cup baby spinach loosly packed
  • 1 green onion finely chopped
  • 1 tsp Korean soup soy sauce (gukganjang)
  • salt and pepper to taste

Egg and Pickled Radish Rice Balls

  • 2 cup cooked rice warmed
  • 4 hard boiled egg yolks
  • 2 hard boiled egg white
  • 1/2 cup finely minced pickled radish or any pickled vegetable
  • 1 1/2 tbsp mayonnaise
  • salt to taste

Mushroom and Vegetable Rice Balls

  • 2 cup cooked rice warmed
  • 2 tsp oil
  • 1/2 cup finely chopped shiitake mushroom or other mushroom of your choice
  • 1/2 cup finely chopped red pepper
  • 2 green onion finely chopped
  • 1 tsp minced garlic
  • 1/2 tsp ginger puree
  • 1 tsp Korean soup soy sauce (gukganjang)
  • 1 tsp sesame oil
  • salt and pepper to taste

Instructions
 

For Ham and spinach rice balls

  • Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.
  • Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.
  • Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For egg and pickled radish rice balls

  • Chop the egg whites finely.
  • Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste.
  • Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For mushroom and vegetable rice balls

  • Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.
  • Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.
  • Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.
Keyword finger food, gluten-free, leftover rice, lunchbox, pickled radish, pickled vegetables, picnic food, rice balls, short grain rice
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