Korean Seaweed Rice Ball

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Adjust Servings:
1 cup Sweetened condensed milk
1 tablespoon Beef broth
1 teaspoon
2 sheets Dried laver
1 teaspoon
1 teaspoon Coconut oil

Nutritional information

23 grams
Total Carbohydrate
5 grams
Total Protein
3 grams
Total Fat

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Korean Seaweed Rice Ball


  • 60 minutes
  • Serves 3
  • Easy




Korean Seaweed Rice Balls, also known as “Gimbap” or “Kimbap,” are a delicious and popular Korean snack or light meal made by wrapping seasoned rice and various fillings in sheets of roasted seaweed (nori). Here’s a description of this tasty dish:

Ingredients Korean Seaweed Rice Ball :

  1. Seasoned Rice: The base of Korean Seaweed Rice Balls is sushi rice, which is cooked and seasoned with a mixture of rice vinegar, sugar, and salt. The seasoned rice is slightly sticky, making it easy to work with and ensuring the rice balls hold their shape.
  2. Seaweed Sheets (Nori): Roasted seaweed sheets are used to wrap the rice and fillings. They add a delightful oceanic flavor and a crisp texture to the dish.
  3. Fillings: Gimbap can be filled with a variety of ingredients, which can include any combination of the following:
    • Vegetables: Common vegetable fillings include blanched spinach, pickled radish strips (danmuji), carrot strips, cucumber, and avocado.
    • Protein: Popular protein fillings may include cooked bulgogi beef, ham, imitation crab sticks, or pan-fried egg strips.
    • Fish: Some versions of Gimbap include ingredients like canned tuna or seasoned fish cakes.
    • Condiments: Ingredients like sesame oil, sesame seeds, and sometimes a touch of spicy gochujang (red chili pepper paste) are added to enhance the flavors.

Preparation Korean Seaweed Rice Ball :

Making Korean Seaweed Rice Balls involves the following steps:

  1. Prepare the Seasoned Rice: Sushi rice is cooked and seasoned with a mixture of rice vinegar, sugar, and salt while it’s still warm. This gives the rice its characteristic flavor and stickiness.
  2. Prepare the Fillings: Cook or prepare the various fillings. Vegetables are typically blanched, and proteins are cooked and sliced into thin strips or pieces.
  3. Assembly: Lay out a bamboo sushi rolling mat covered with plastic wrap or a clean kitchen towel. Place a sheet of roasted seaweed on the mat, and then spread a thin layer of seasoned rice evenly over the seaweed, leaving a small border at the top edge.
  4. Add Fillings: Arrange the desired fillings in a line across the center of the rice.
  5. Roll: Carefully lift the bamboo mat from the bottom and roll it tightly, using gentle pressure to shape the roll. Wet the exposed edge of the seaweed with a bit of water to seal the roll.
  6. Slice and Serve: Once the roll is complete, use a sharp knife to slice it into bite-sized rounds. The result is beautiful, colorful rice balls with the fillings visible in the center.

Korean Seaweed Rice Balls are often served with dipping sauces like soy sauce with wasabi or a soy sauce-based dipping sauce with vinegar and sesame oil. They are a popular snack, lunchbox addition, or picnic food in Korea, enjoyed for their convenience and delightful combination of flavors and textures.



Rinse the rice and place it in a pot with 1 1/2 cups water. Let it soak for 30 minutes.


Bring the rice to a boil over high heat, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the water has been absorbed.


Remove from heat and let the rice sit for 10 minutes, then fluff with a fork.


While the rice is still hot, add 1 tbsp vegetable oil and 1 tsp salt. Mix well.


Cut the roasted seaweed sheets into thin strips and add to the rice, along with 1 tsp sesame oil. Mix well.


Take a small handful of rice and form it into a ball shape, then wrap it with a strip of seaweed. Repeat with the rest of the rice.


Roll each rice ball in toasted sesame seeds, pressing gently to help the seeds stick.


Serve immediately and enjoy!


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