Rice Ball - Korean Beef BBQ

So, I had some leftover Korean BBQ (I had beef, but you can use chicken or pork also if you have leftover of those) and decided to make a rice ball for tomorrow's lunch. I personally believe this beats a peanut butter and jelly sandwich (how boring!).

1. Prepare a sushi rice using cold rice with rice vinegar and sugar. How much vinegar and sugar to use really depends on how much rice you have. Generally for 1 cup of rice, 3-4 teaspoons of vinegar and 1 teaspoon of sugar will do it. Make sure you taste it to see if you like it. Tasting to see if it's good beats the tedious measurements.


2. spread the rice on a plastic wrap, and put some BBQ meat on top.


3. I added avocado to mine. If you think other condiments will go well with the meat, use it. Be creative! I think personally you can put some chopped kimchi, picked radish, cucumbers or chopped green onion salad.


4. Roll it up. Take some rice from the bottom and cover the ingredients. Or you can add more rice and cover them up before rolling it.



5. Sprinkle sesame seeds.


6. Wrap it with plastic wrap.


7. Tomorrow's lunch is ready. Enjoy.