Seaweed and Sticky Rice Wraps with Sauce

Seaweed and Sticky Rice Wraps with Sauce

Glutinous rice wrapped in crisp seaweed sheets, dipped in a sweet-savory soy sauce.

Total 1 hr 35 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Short-grain sticky rice is steamed until tender then rolled in toasted seaweed sheets with a touch of sesame and salt. A quick homemade dipping sauce of soy, sugar, and rice vinegar balances the richness, making these wraps a satisfying snack or light lunch inspired by Korean jumeokbap and onigiri traditions.

Ingredients

  • 2 cups glutinous (sticky) rice, rinsed
  • 2 1/4 cups water
  • 10 sheets roasted seaweed (gim/nori), cut into quarters
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 scallion, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. Rinse the glutinous rice in cold water until the water runs mostly clear, then drain well.

  2. Combine rice and water in a saucepan, cover, bring to a boil, then reduce heat to low and simmer until the water is absorbed and rice is tender.

  3. Remove rice from heat and let it rest, covered, to finish steaming.

  4. Transfer rice to a large bowl and fold in sesame oil, sesame seeds, and salt until evenly coated.

  5. While the rice cools slightly, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, scallion, and red pepper flakes in a small bowl to make the dipping sauce.

  6. Scoop about 2 tablespoons of warm rice onto a quarter sheet of seaweed and press gently into a compact oval or rectangle.

  7. Fold the seaweed sheet around the rice to form a wrap, pressing the edges to seal; repeat with remaining rice and seaweed.

  8. Arrange the wraps on a platter and serve with the dipping sauce on the side.

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Seaweed and Sticky Rice Wraps with Sauce

Short-grain sticky rice is steamed until tender then rolled in toasted seaweed sheets with a touch of sesame and salt. A quick homemade dipping sauce of soy, sugar, and rice vinegar balances the richness, making these wraps a satisfying snack or light lunch inspired by Korean jumeokbap and onigiri traditions.

1 hr 35 min 4 servings 310 cal

Ingredients

  • 2 cups glutinous (sticky) rice, rinsed
  • 2 1/4 cups water
  • 10 sheets roasted seaweed (gim/nori), cut into quarters
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 scallion, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. 1

    Rinse the glutinous rice in cold water until the water runs mostly clear, then drain well.

  2. 2

    Combine rice and water in a saucepan, cover, bring to a boil, then reduce heat to low and simmer until the water is absorbed and rice is tender.

  3. 3

    Remove rice from heat and let it rest, covered, to finish steaming.

  4. 4

    Transfer rice to a large bowl and fold in sesame oil, sesame seeds, and salt until evenly coated.

  5. 5

    While the rice cools slightly, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, scallion, and red pepper flakes in a small bowl to make the dipping sauce.

  6. 6

    Scoop about 2 tablespoons of warm rice onto a quarter sheet of seaweed and press gently into a compact oval or rectangle.

  7. 7

    Fold the seaweed sheet around the rice to form a wrap, pressing the edges to seal; repeat with remaining rice and seaweed.

  8. 8

    Arrange the wraps on a platter and serve with the dipping sauce on the side.