Delicious Rice Balls Wrapped in Sliced Ham
Bite-Sized Sliced Ham-Wrapped Rice Balls: Perfect Finger Food
I’ve made these adorable, bite-sized rice balls that are perfect for little hands! Even without any fancy ingredients, they turn out incredibly delicious. These ‘Ham-Wrapped Rice Balls’ are ideal for parties or as a delightful finger food when entertaining guests. My daughter absolutely loved them and ate them right up! The savory ham paired with the soft rice makes them a guaranteed crowd-pleaser.
Rice Ball Ingredients- 3 bowls of cooked rice (approx. 600g)
- 3 Tbsp dried seaweed flakes (parami powder)
- 3 egg yolks
- 3 imitation crab sticks
- 1/3 cup black sesame seeds
- 1/3 cup toasted sesame seeds
- 4 packs of Uiseong Garlic Sliced Ham (Lotte Ham Momchef)
- A little beaten egg (for sealing the ham)
Rice Seasoning- 1.5 Tbsp rice vinegar
- 0.5 Tbsp sugar
- 0.5 tsp salt
- 1.5 Tbsp rice vinegar
- 0.5 Tbsp sugar
- 0.5 tsp salt
Cooking Instructions
Step 1
First, prepare 3 bowls of cooked rice. Place the rice in a bowl and mix in the ‘Rice Seasoning’ ingredients: 1.5 Tbsp rice vinegar, 0.5 Tbsp sugar, and 0.5 tsp salt. Mix well until evenly combined. Let the seasoned rice cool slightly; this helps the rice become slightly drier and easier to shape. Hard-boil the eggs, then separate the yolks and mash them finely through a sieve. Finely chop the imitation crab sticks and have the black and toasted sesame seeds ready.
Step 2
Divide the cooled rice into 4 equal portions. In each portion, mix in the prepared ingredients: seaweed flakes, sieved egg yolks, chopped crab sticks, black sesame seeds, and toasted sesame seeds. Gently knead the rice to incorporate the seasonings and additional ingredients evenly. Then, divide each of these mixtures into 4 equal parts again and shape them into cylindrical balls. Aim for a bite-sized, neat shape.
Step 3
Once your rice balls are shaped, it’s time to prepare the Uiseong Garlic Sliced Ham. Briefly blanch the ham slices in boiling water; this removes excess grease and makes them more pliable for wrapping. After blanching, pat them dry thoroughly with paper towels. This step is crucial for helping the ham adhere well to the rice balls without coming apart.
Step 4
Lay out two slices of the Uiseong Garlic Sliced Ham lengthwise, ensuring they are large enough to wrap around the rice balls. You can overlap them slightly if needed. Using a pastry brush, lightly coat one side of the ham with beaten egg. It’s important to proceed to the next step while the egg wash is still wet so the ham seals properly.
Step 5
Place a shaped rice ball onto the egg-washed ham. Carefully roll the ham around the rice ball, ensuring it’s snugly wrapped. Overlap the ends of the ham slightly when you finish rolling to keep the shape intact.
Step 6
Heat a non-stick pan over very low heat; do not add any oil. Place the ham-wrapped rice ball onto the pan. Gently roll it around to cook slowly over the low heat. Start by placing the seam of the ham on the bottom to help it seal firmly. The cooked egg wash will act as a ‘glue,’ holding the ham and rice together. Cook until the ham is lightly golden and the entire surface has been gently rolled and cooked for a short time. Be careful not to burn it by managing the heat effectively.
Step 7
Arrange the perfectly cooked ham-wrapped rice balls on a serving plate. They pair wonderfully with kimchi, offering a delightful contrast to the savory ham and tender rice. These also make an excellent addition to a bento box! The thin sliced ham wraps easily and isn’t too thick, providing a pleasant texture. Although the rice was seasoned lightly, the inherent saltiness of the ham perfectly balanced the overall flavor.
