Korean Rice Balls (Jumeokbap 주먹밥)
Korean rice balls or Jumeokbap 주먹밥 are a made with short grain white rice that are rolled into compact balls filled with tuna. These seaweed covered rice balls are a popular flavorful snack that are perfect for picnics or as a on the go snack!
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked rice (short or medium grain sushi rice)
- 1 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 5 oz canned tuna (trained)
- 2 tablespoon Japanese Kewpie Mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Furikake Seaweed seasoning
- Seaweed sheets (cut into squares)
Instructions
- 1
Make the tuna filling. In a medium mixing bowl, add the drained canned tuna Japanese mayo, salt, and pepper. Mix to combine. Set aside.
- 2
Season the rice. In a large mixing bowl, add the warm rice, sesame oil, and salt. Mix to combine. Set aside to cool.
- 3
Assemble the rice. Place a piece of plastic wrap over a 1/3 measuring cup and fill it with the seasoned rice. Pull the rice out with the plastic wrap then flatten the rice into a thin disk.
- 4
Add the filling. Add 1/2 tablespoon of the tuna mixture into the rice and then wrap the rice around the filling. Twist the plastic wrap at the top to tightly create the shape of a ball.
- 5
Coat. Lightly roll the sticky rice ball on a plate of seaweed seasoning. Pair with a square of seaweed and enjoy!