Instructions:
- Prepare the Rice: Ensure the cooked rice is warm—not piping hot—as this helps the seasonings adhere. Place the warm rice into the large mixing bowl.
- Season the Base: Drizzle the sesame oil over the rice and sprinkle with salt. Gently fold to distribute.
- Mix the Flavour Agents: In a separate small bowl, combine the crushed seaweed (Gim), toasted sesame seeds, soy sauce, rice vinegar (if using), chopped scallions, and pre-cooked carrots.
- Combine & Taste: Add the seasoning mix to the rice bowl. Using your hands (wearing gloves or using plastic wrap), gently mix and fold until all ingredients are evenly incorporated. Taste a small amount now to adjust saltiness.
- Shape the Balls: Lightly dampen your hands with water or coat them lightly with sesame oil. Scoop about 1/4 cup of the mixture into your palm. Gently compress and roll firmly between your palms to form a tight, round ball (about 2 inches in diameter).
- Coat (Optional): Roll the shaped rice ball in your chosen outer coating ingredient (seaweed, sesame seeds, or furikake) until fully coated.
- Rest & Serve: Arrange the finished rice balls on a platter. Serve immediately or chill in an airtight container for up to two days.