Description
Ingredients
Scale
Rice Base
- 2 cups short-grain white rice (or sushi rice)
- 2 ½ cups water
- ½ teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Filling Options (Choose One or Mix & Match)
Tuna Mayo Filling
- 1 can tuna, drained
- 2 tablespoons mayonnaise
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
Spicy Chicken Filling
- ½ cup cooked chicken breast, shredded
- 1 teaspoon gochujang (Korean red pepper paste)
- ½ teaspoon honey
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
Kimchi & Egg Filling
- ¼ cup chopped kimchi (squeezed of excess liquid)
- 1 scrambled egg, cooked and crumbled
- ½ teaspoon sesame oil
Vegetable & Tofu Filling
- ¼ cup finely diced carrots
- ¼ cup finely chopped spinach
- ¼ cup crumbled firm tofu
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
Additional Ingredients
- 6 small sheets roasted seaweed (gim/nori)
- 1 teaspoon furikake (optional, for extra flavor)
Instructions
Cook the Rice
- Rinse the Rice – Rinse the rice under cold water until the water runs clear. Drain well.
- Cook the Rice – In a rice cooker or pot, cook the rice with 2 ½ cups water. Let it sit for 10 minutes after cooking.
- Season the Rice – Mix in salt, sesame oil, and toasted sesame seeds while the rice is warm.
Prepare the Filling
- Choose a Filling – Select your preferred filling from the options above.
- Mix the Ingredients – In a bowl, combine the filling ingredients and mix well.
Assemble the Rice Triangles
- Portion the Rice – Divide the rice into six equal portions.
- Shape the Triangles – Wet your hands lightly with water to prevent sticking. Take one portion of rice, flatten it in your palm, and place 1 tablespoon of filling in the center.
- Seal the Filling – Fold the rice over the filling, shaping it into a firm triangle.
- Wrap with Seaweed – Wrap the bottom of the rice triangle with a small sheet of seaweed.
- Repeat – Continue with the remaining rice and filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180-250 kcal