These little rice balls are my favorite long run fuel. They’ve got carbs, a touch of fat, and salt to replenish glycogen and electrolytes. Plus I always crave something salty rather than sweet when I’m running so these really hit the spot! They’re also a great easy grab-n-go snack. You can have fun with it by mixing in different flavors or adding a little surprise in the center of the balls (see photos below). I add in nori because it’s a super mineral-rich sea veggie that’s great for runners (and super high in vitamin B12, an essential nutrient for energy).
Above is the type of nori to look for. This one is not toasted, but either works. Toasted nori tends to taste better and crumble more easily.
Below I added avocado and sriracha into the center. Tasted like sushi!
Servings 20
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 1 cup jasmine white rice or short grain brown rice
- 2 sheets toasted nori, torn or crumbled into small pieces
- 1 tsp virgin coconut oil
- ½ – ¾ tsp kosher salt
- Note: to amp up the flavor, mix in chopped up scallions, grated ginger, sesame seeds, finely chopped nuts, sriracha, etc…
- For a fun surprise, put a little piece of avocado, cucumber, or even salmon into the center of the rice before forming it into a ball. When you bite into it, there’s a delicious surprise inside! (see photos below).
- Note: If using for long run fuel, I recommend using jasmine white rice because it is stickier so the balls hold together better. See “leftovers and repurposing” note.
Instructions
For jasmine white rice,
- add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. Add rice to a medium pot along with 1 ½ cups water over high heat. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water has evaporated and rice is cooked. Fluff with a fork and let it cool off for a few minutes.
For short grain brown rice,
- In a medium pot, add the rice and enough water to cover by at least 3-inches. Bring to a boil over high heat, then reduce the heat to medium-low to maintain a rapid simmer. Simmer for about 30 minutes, or until the rice is tender (if you soaked yoru rice, it may cook faster). Drain through a fine mesh strainer and transfer back to the pot to cool off for a few minutes.
- Add the coconut oil and salt to the warm rice and use a fork to mix it all in so that the coconut oil melts into and coats the warm rice. Add the nori pieces and use a fork to fluff them into the rice. Add any other flavorings you want here (see notes).
- Add about 1 heaping tablespoon into the center of a piece of plastic wrap. Pull each side in and twist into a firm, compact ball (see photo and video). Unwrap and place in a container. Repeat with remaining rice.
Items you can prep ahead (optional)
- Cook rice + stir in coconut oil and salt while warm.
- Make rice balls.
Substitutions:
- Not into sea veggies? Skip the nori and add in other flavorings/fillings (see note).
Storage:
- Store balls in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Pack leftovers in little baggies for an easy snack.
- These taste best at room temperature or just warm.
- If bringing on a long run, you can keep them in the tightly twisted plastic wrap and stuff it into your pocket or pouch (this will just prevent them from falling apart if they are going to get squished).
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