No special tools are required to make these delightful Korean rice balls: just bring your own two hands! Each bite-size ball is a no-fuss combination of cooked rice with scrambled free range eggs, veggies, and seaweed with a subtle toasted sesame flavor throughout. They fit snugly into school lunchboxes and make for an easy, nutritionally balanced grab-and-go snack for kids and adults alike.

To make the rice balls

1. Crack eggs into a medium bowl and add 1/2 teaspoon salt. Beat eggs with a fork until well combined.
2. Grease a nonstick frying pan with cooking spray and heat over medium heat. Pour eggs into the pan and scramble until cooked. Transfer scrambled eggs to a plate and set aside.
3. Grease the frying pan with cooking spray and add carrot. Cook for a few minutes or until soft to the touch.
4. Meanwhile, add frozen corn to a microwave safe bowl and prepare according to package directions. Once cooked, chop corn coarsely to make assembling your rice balls easier.
5. In a large bowl, combine hot cooked rice with the remaining salt, toasted sesame seeds, and toasted sesame oil. Stir gently to combine.
6. Add carrot, corn, scrambled eggs, and seaweed snacks to the bowl and stir gently until combined.
7. Wash hands thoroughly. With wet hands, carefully form the rice mixture into about 20 round balls. Transfer rice balls to a bowl for serving immediately or pack in a lunch box with an ice pack for later snacking!

Nellie's Notes

1. For an easy shortcut to this healthy rice ball recipe, use instant medium-grain rice for a quick and satisfying meal.
2. These rice balls can dry out if stored in the fridge for more than a day. For best results, plan to serve your rice balls fresh or on the same day as prepared.