Crispy & Savory Shrimp Rice Balls (Onigiri)
Easy Shrimp Rice Ball Triangle Kimbap Recipe – Perfect for Kids’ Breakfast
Are you constantly pondering what to serve your children for breakfast? Today, I’m sharing a recipe for incredibly nutritious and quick-to-make shrimp rice balls. These will provide a filling and delicious breakfast, setting your kids up for a great day. This recipe is also wonderful for weekend treats.
All you need are cooked rice, tiny dried shrimp (called ‘bap saeu’ in Korean), and seaweed. The preparation is remarkably simple: just mix the sautéed shrimp with rice, shape it, and you’re done!
**What are ‘Bap Saeu’?** These are tiny dried shrimp, about the size of a grain of rice. They are smaller than anchovies and are a dried variety of krill. They are much softer and more flavorful than regular shrimp, with a distinct mini size. Their mild flavor and delicate texture make them ideal for children’s side dishes, baby food, and toddler rice balls. Plus, they are often more affordable than anchovies.
For this recipe, ‘bap saeu’ is an absolute star ingredient for making kids’ rice balls! Their naturally savory and nutty taste means you often don’t need to add extra seasoning. Using a triangular kimbap mold to shape the rice balls and then wrapping them with a strip of seaweed will delight children, making it an easy and enjoyable meal for them.
Ingredients (Makes approx. 6 rice balls)- 550g Warm cooked rice (about 3 bowls)
- 1/3 Tbsp Salt (for seasoning rice)
- 3 Tbsp Sesame oil (for seasoning rice)
- 1 Tbsp Toasted sesame seeds (for seasoning rice)
- 30g Dried tiny shrimp (‘bap saeu’)
- 1/2 sheet Gim (seaweed for kimbap)
Cooking Instructions
Step 1
First, prepare 30g of dried tiny shrimp (‘bap saeu’), the star ingredient for our rice balls. These shrimp are so small that kids might playfully comment, ‘I can only see their eyes!’ It’s a fun ingredient to talk about while cooking together.
Step 2
Heat a dry pan over medium-low heat. Add the dried tiny shrimp and sauté for 1-2 minutes. This process removes any potential fishiness and enhances their crispiness and savory flavor, making them even more delicious.
Step 3
Continue stirring gently for about 2 minutes until the shrimp are fragrant and toasted. This creates your flavorful sautéed shrimp mixture.
Step 4
In a mixing bowl, combine 550g of warm cooked rice (about 3 bowls) with the sautéed tiny shrimp. Add 1/3 Tbsp salt, 3 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds for seasoning.
Step 5
Using a spatula, gently mix all the ingredients together until well combined. Ensure the seasoning is evenly distributed throughout the rice and shrimp. Be careful not to mash the rice grains.
Step 6
Fill a triangular kimbap mold with about half a bowl’s worth of the seasoned rice mixture. Press down firmly with the mold’s lid or a spatula to compact the rice and shape it into a tight triangle.
Step 7
When filling the mold, it’s best not to pack the rice too densely. Leave a little space, as shown in the picture. This makes it easier to shape the rice balls and ensures they aren’t too hard for children to eat.
Step 8
Once filled, close the mold lid and press down firmly with your hands to further compact and shape the rice into a solid triangle. This step is straightforward and can even be done with kids.
Step 9
Gently press the center part of the mold to release the rice ball. Ta-da! The rice ball should easily pop out, revealing a perfectly shaped triangular rice ball. Notice how neat the shape is!
Step 10
For the final touch, prepare half a sheet of gim (seaweed). Cut it lengthwise into approximately 3 strips, and then cut each strip in half again. These will become the decorative seaweed bands for your triangular rice balls.
Step 11
Wrap one of the cut seaweed strips around the base of each triangular rice ball. Your delicious and attractive shrimp rice ball onigiri is now complete! Enjoy making these delightful treats for your children’s breakfast or as a snack.
