Seaweed Rice Balls

Rice balls are eaten in many cultures, predominantly in Asia, often as an easy snack or quick lunch. Sometimes elaborate ones are made for festivals. They‘re mostly made with short grain rice, various fillings, and seasonings that are shaped into balls or triangles.

Seaweed Rice Balls

Course

Snack
Prep time

15 Mins
cook time

15 Mins
servings

9
Author

@sncxkitchen

Ingredients

store-bought vegan omelet or preferred filling
½ cup yellow bell pepper, finely diced
½ tsp olive oil
1 cup Lotus Foods' Organic Jade Pearl Rice™
⅓ cup roasted seasoned seaweed flakes
1½ tsp sesame oil
seaweed seasoning (furikake)
sesame seed seasoning (gomashio)

product used in the recipe

Organic Jade Pearl Rice™

1

Warm/cook omelet according to the instructions on package. Cut into ½” cubes, then cover with a tea towel and set aside.
2

Sauté bell pepper in olive oil until soft. Set aside.
3

Cook rice according to directions on package, then allow to cool until warm but comfortable to touch. Fluff.
4

Add sautéed bell pepper, seasoned seaweed flakes, and sesame oil to the warm rice. Toss gently to combine.
5

Scoop up ⅓ cup of the rice mixture and gently flatten against your hand. Add the prepared vegan omelet. Shape rice into a ball while encasing the omelet. Tip: use food-safe gloves.
6

Roll rice balls in either seaweed seasoning (furikake) or sesame seed seasoning (gomashio). Serve immediately.