Seaweed Rice Balls Recipe


(12 rice balls)

  • 3 cups Sushi Rice 
  • 10 sheets Nori seaweed paper
  • Rice Vinegar
  • Sugar

Potential Fillings

  • Umeboshi (pickled plum)
  • Pickled Radish
  • Persian Cucumbers 

Dipping Sauce (highly recommend)

  • Kewpie Mayo
  • Sriracha
  • Mirin (optional) 


If you have time, soak the rice overnight then rinse well until the water is clear – this is key!

  1. Cook rice according to the package and ideally your rice will turn out moist and soft (no longer crunchy)
  2. Place 2 tbsp rice vinegar and 1 tbsp sugar in a pot and simmer until the sugar has dissolved
  3. Spread your rice on a cookie sheet and fold in the rice vinegar mixture gently as to not mash the rice (this makes it sushi rice)
  4. Let it cool for a bit until it’s easy to touch – my rice was quite mushy but it worked well in the end
  5. To make your triangles you can do it by hand – but I bought a little gizmo like this that came with my Nori paper at H mart
  6. Shape the rice, add a little dent to add your diced radish or umeboshi or cucumber and then add more rice on top
  7. Before you are going to serve – cut up your seaweed paper and wrap around it. I’ve seen this done many ways and since I was making small ones for the event I just used a small square and left the rice exposed on top so I could sprinkle furikake

Essential Dipping Sauce

  • 2 to 1 ratio of mayo to sriracha – or add more mayo if you don’t love the spice
  • I also made this soy sauce dipping sauce that I marinated the cucumbers in before filling if you want.

Plate your rice balls and sprinkle the furikake if you have it.

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