Pickled Radish Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-size rice balls are made by mixing salty, tangy Korean pickled cucumber with rice and seaweed flakes.
These bite-size rice balls are made by mixing salty, tangy Korean pickled cucumber with rice and seaweed flakes. They’re great for an easy lunch or a busy evening.
Vegetables · 10 minutes to cook
Tips: If the pickles are too salty, rinse them, soak them in water for about 5 minutes, then squeeze out the excess water.
Tips: Mix everything while the rice is still hot so the ingredients combine evenly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Korean pickled cucumber — 1 pc
- Seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp