These seaweed rice balls with a creamy meat floss filling are a quick, satisfying, and portable snack. With seasoned rice, nori, sesame, and a rich center, they’re perfect for meal prep, lunchboxes, or a wholesome snack on the go.
Why I Love This Recipe
Whenever I have leftover rice at home, fried rice (like Egg Fried Rice)is usually the first thing that comes to mind.
But when I’m planning a day out with my kids, I like to make something that’s just as easy and even more portable.
That’s when these seaweed rice balls come to the rescue—they’re my go-to choice for picnics, lunchboxes, or busy mornings.
What I love most is how versatile they are. I can sneak in vegetables like carrots, which my kids usually turn their noses up at, but somehow when they’re tucked inside these rice balls, they happily eat them without a complaint. It’s such a simple trick that makes me feel good about giving them a balanced snack.
After making a batch of homemade meat floss for another recipe, I found myself with some leftovers.
That’s when I use it as a filling for these rice balls, and it takes them to the next level with a savory, slightly sweet flavor that my whole family enjoys.
But honestly, even without the meat floss, these rice balls are already so tasty on their own—soft rice, salty seaweed, and a touch of sesame make every bite satisfying.
Why You’ll Love This Recipe
- Perfect for meal prep and lunch boxes
- Easily customizable with your favorite ingredients
- Great way to use up leftover rice
- Family-friendly and kid-approved
- No special equipment needed
Ingredients
For the Rice Base:
- 200-250g cooked rice
- 50g carrot, peeled and finely chopped
- 50g broccoli, finely chopped
- 30g ham sausage, finely chopped
- 30g seaweed flakes (for mixing)
- 20g seaweed flakes (for lining)
- 10g white sesame seeds
For the Filling:
- 30g pork floss
- 15-20g salad dressing
For Seasoning:
- 1 tsp light soy sauce
- ½ tsp oyster sauce
- 1 tsp sesame oil
Instructions
Prepare the filling: In a small bowl, mix 30g pork floss with 15-20g salad dressing until well combined and sticky. Set aside.
Prepare vegetables: Blanch chopped carrot for 2-3 minutes and broccoli for 1-2 minutes until tender. Drain well and chop both finely. Chop sausage into small bits as well.
Season the rice: Place cooked rice in a large bowl. Add 1 tsp light soy sauce, ½ tsp oyster sauce, and 1 tsp sesame oil. Mix thoroughly until rice is evenly coated.
Combine ingredients: Add the chopped vegetables, ham sausage, and 30g seaweed flakes to the seasoned rice. Mix well until everything is evenly distributed.
Shape rice balls: Take about 50-60g of the rice mixture and flatten it in your palm. Place about 10-15g of the pork floss filling in the center. Carefully wrap the rice around the filling and shape into a smooth ball.
Serve: Line a container with remaining seaweed flakes. Arrange rice balls on top and sprinkle with white sesame seeds.
Note: If using leftover rice, add 1-2 tablespoons of warm water to restore moisture and pliability. Wear disposable gloves or oil your hands to prevent sticking when shaping the rice balls.
Frequently Asked Questions
Can I use other fillings?
Yes, you can substitute the pork floss with tuna mayo, cooked ground meat, or even cheese.
How long do these keep?
They can be stored in the refrigerator for up to 2 days. Bring to room temperature before serving.
Can I make them gluten-free?
Yes, use tamari instead of soy sauce and ensure your other ingredients are gluten-free.
Simple Seaweed Rice Balls for Lunchboxes
Ingredients
For the Rice Base:
- 200-250 g cooked rice
- 50 g carrot peeled and finely chopped
- 50 g broccoli finely chopped
- 30 g ham sausage finely chopped
- 30 g seaweed flakes for mixing
- 20 g seaweed flakes for lining
- 10 g white sesame seeds
For the Filling:
- 30 g pork floss
- 15-20 g salad dressing
For Seasoning:
- 1 tsp light soy sauce
- ½ tsp oyster sauce
- 1 tsp sesame oil
Instructions
- Prepare the filling: In a small bowl, mix 30g pork floss with 15-20g salad dressing until well combined and sticky. Set aside.
- Prepare vegetables: Blanch chopped carrot for 2-3 minutes and broccoli for 1-2 minutes until tender. Drain well and chop both finely. Chop sausage into small bits as well.
- Season the rice: Place cooked rice in a large bowl. Add 1 tsp light soy sauce, ½ tsp oyster sauce, and 1 tsp sesame oil. Mix thoroughly until rice is evenly coated.
- Combine ingredients: Add the chopped vegetables, ham sausage, and 30g seaweed flakes to the seasoned rice. Mix well until everything is evenly distributed.
- Shape rice balls: Take about 50-60g of the rice mixture and flatten it in your palm. Place about 10-15g of the pork floss filling in the center. Carefully wrap the rice around the filling and shape into a smooth ball.
- Serve: Line a container with remaining seaweed flakes. Arrange rice balls on top and sprinkle with white sesame seeds.
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