Easy 10-min. Korean Rice Balls (Jumeokbap)
Korean Rice Balls (Jumeokbap). Delicious rice balls made of tuna, mayonnaise, and sesame seeds coated in flavorful seaweed flakes. This is great as a travel snack, easy meal, picnic food, lunchbox idea, side or appetizer. Ready in just 10 minutes with leftover rice!
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked short grain rice (packed (See Notes below for quantity of uncooked rice needed))
- 1/3 cup canned tuna (strained of liquids)
- 2 tbsp Japanese mayo ((aka Kewpie mayo) or sub with normal mayo)
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1 tsp sesame seeds
- 1/2 cup Korean seasoned seaweed flakes
Instructions
- 1
If you're using leftover rice, reheat in the microwave for 60-90 seconds (covered) until it becomes hot and let it cool. If you're using fresh hot cooked rice, set aside to cool down.
- 2
In a large bowl, combine tuna, sesame oil, sesame seeds, Japanese mayo and salt and mix with a fork.
- 3
Mix in cooked rice until thoroughly combined.
- 4
Prepare a small bowl of water nearby. With clean hands, wet your hands and take a handful of rice, about 2 tbsp worth. Squeeze it together and roll into a ball, about the size of a golf ball. Repeat this process for the remaining rice mixture. You should have nine rice balls. Note: if you're preparing this for guests, I recommend using plastic gloves or plastic wrap to shape the balls.
- 5
Place seasoned seaweed in a shallow bowl. Roll balls in seasoned seaweed and coat the balls evenly. You may need to press the seasoned seaweed flakes into the balls with your hands. Enjoy immediately at room temperature!