From Leftovers To Yum: 7-Step Cheesy Rice Balls

Step 1:

You’ll need: 1–2 cups cooked rice, shredded cheese (mozzarella works well), chopped seaweed (or nori sheets), sesame oil, salt, pepper, and optional add-ins like kimchi, veggies, or tuna.

Step 2:

Slightly warm the leftover rice so it’s easier to shape—microwave for 30–40 seconds if needed.

Step 3:

Mix in a drizzle of sesame oil, a pinch of salt, pepper, and any extras like chopped kimchi or green onions.

Step 4:

Take a small amount of rice in your palm, flatten it, place a bit of cheese in the center, and cover it with more rice.

Step 5:

Gently press and roll the rice into firm, round balls. Wet your hands lightly to prevent sticking.

Step 6:

Pan-toast the balls with a bit of oil for a crispy outside and gooey inside—or leave them as-is for a soft version.

Step 7:

Sprinkle with sesame seeds or crushed seaweed, and serve with dipping sauce like gochujang mayo or soy sauce.