Savory Rice Balls

Savory Rice Balls are a delightful Korean appetizer that combines seasoned rice with nutritious fillings, creating a perfect bite-sized treat. These healthy morsels are not only satisfying but also packed with flavor and ideal for sharing.

Ingredients

• Short-grain rice - 1 cup
• Water - 1.5 cups
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Carrot, finely diced - 1/4 cup
• Spinach, blanched and chopped - 1/2 cup
• Green onion, finely chopped - 2 tablespoons
• Toasted sesame seeds - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. Drain the rice and combine it with 1.5 cups of fresh water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce the heat and simmer covered for 20 minutes.
3. While the rice is cooking, prepare the filling by heating sesame oil in a pan over medium heat. Add the diced carrot, and sauté for 2-3 minutes until slightly softened.
4. Add the chopped spinach and green onion to the pan, and cook for another 2 minutes until the spinach is wilted. Season with soy sauce, salt, and black pepper. Mix well and remove from heat.
5. Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Stir in the sautéed vegetables and toasted sesame seeds, mixing until well combined.
6. Wet your hands with water to prevent sticking, then take a small handful of the rice mixture and shape it into a ball about the size of a golf ball. Repeat until all the mixture is used.
7. Place the rice balls on a serving plate and serve warm or at room temperature.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 42 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Provides a good source of complex carbohydrates for energy.

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