Easy 10-Min Korean Rice Balls (Jumeokbap) Recipe

Introduction

These easy Korean rice balls, known as Jumeokbap, are a quick and flavorful snack or lunch option. Made with tuna, mayo, and seasoned seaweed, they come together in just 10 minutes. Perfect for a light bite or picnic treat.

Ingredients

• 1 cup cooked short grain rice (packed)
• 1/3 cup canned tuna (strained of liquids)
• 2 tbsp Japanese mayo (Kewpie mayo recommended, or substitute with regular mayo)
• 1/4 tsp salt
• 1/2 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 cup Korean seasoned seaweed flakes

Instructions

1. Step 1: If using leftover rice, reheat it in the microwave covered for 60-90 seconds until hot, then let it cool. If using freshly cooked rice, set it aside to cool.
2. Step 2: In a large bowl, combine the tuna, sesame oil, sesame seeds, Japanese mayo, and salt. Mix well with a fork.
3. Step 3: Add the cooked rice to the tuna mixture and mix thoroughly until well combined.
4. Step 4: Prepare a small bowl of water. Wet your clean hands, then take about 2 tablespoons of the rice mixture and squeeze it together. Roll it into a golf ball-sized ball. Repeat until all the mixture is used, making about nine rice balls. For guests, consider using plastic gloves or wrapping your hands with plastic wrap.
5. Step 5: Place the seasoned seaweed flakes in a shallow bowl. Roll each rice ball in the seaweed flakes, pressing gently to coat evenly. Serve immediately at room temperature and enjoy.

Tips & Variations

• Use plastic gloves or plastic wrap when shaping balls for easier handling and less stickiness.
• Substitute canned tuna with cooked salmon or cooked minced beef for different flavors.
• Add finely chopped green onions or kimchi into the rice mixture for extra zest.
• If you prefer, sprinkle extra sesame seeds on top instead of rolling in seaweed flakes.

Storage

Store any leftover rice balls in an airtight container in the refrigerator for up to 1 day. They are best enjoyed fresh but can be eaten cold. To reheat, warm gently in the microwave for 20-30 seconds. Avoid storing them too long as the rice texture may harden.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Yes, regular mayonnaise can be used as a substitute, but Japanese mayo (Kewpie) has a slightly sweeter and richer flavor that complements the dish well.

What type of rice is best for Jumeokbap?

Short grain rice works best because it is sticky enough to hold the balls together. Use cooked and slightly cooled rice for easier shaping.

Easy 10-Min Korean Rice Balls (Jumeokbap) Recipe

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These Easy 10-minute Korean Rice Balls, known as Jumeokbap, are a simple and flavorful snack made from seasoned short grain rice mixed with tuna, Japanese mayo, sesame oil, and seaweed flakes. Perfect for a quick bite or lunchbox treat, these rice balls combine savory and nutty flavors with a delightful texture, making them a beloved Korean comfort food.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 5 minutes (to cook rice if starting uncooked)
• Total Time: 10 minutes
• Yield: 9 rice balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Korean
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice Ball Mixture

• 1 cup cooked short grain rice (packed)
• 1/3 cup canned tuna (strained of liquids)
• 2 tbsp Japanese mayo (Kewpie mayo recommended or substitute with regular mayo)
• 1/4 tsp salt
• 1/2 tsp sesame oil
• 1 tsp sesame seeds

Coating

• 1/2 cup Korean seasoned seaweed flakes

Instructions

1. Prepare the Rice: If using leftover rice, reheat it in the microwave for 60-90 seconds covered until hot, then allow it to cool to a manageable temperature. If using freshly cooked rice, let it cool down to avoid burning your hands and to help with shaping.
2. Mix the Tuna Dressing: In a large bowl, combine the canned tuna (drained of liquids), sesame oil, sesame seeds, Japanese mayo, and salt. Mix well with a fork until evenly blended to create a flavorful tuna mixture.
3. Combine Rice and Tuna Mixture: Add the cooked rice to the tuna dressing and mix thoroughly until all the rice grains are coated well with the tuna mixture. This ensures each rice ball is flavorful.
4. Shape the Rice Balls: Prepare a small bowl of water to wet your hands to prevent sticking. Take about 2 tablespoons of the rice mixture, squeeze it firmly, and roll it gently into a golf ball-sized ball. Repeat until you have formed nine rice balls. Note: for guests or hygienic purposes, consider using plastic gloves or plastic wrap.
5. Coat with Seasoned Seaweed: Place the Korean seasoned seaweed flakes in a shallow bowl. Roll each rice ball in the flakes to coat evenly, pressing gently to adhere the seaweed well onto the surface. Serve immediately at room temperature for the best flavor and texture.

Notes

• Use short grain rice for the best sticky texture suitable for shaping rice balls.
• For uncooked rice, approximately 1/3 cup uncooked short grain rice yields 1 cup cooked rice.
• Japanese mayo (Kewpie) provides a richer flavor but can be substituted with regular mayo if unavailable.
• Handling slightly warm rice helps mold rice balls more easily but avoid hot rice to prevent burns.
• Plastic gloves or plastic wrap can help maintain hygiene when shaping rice balls for others.

Keywords: Korean Rice Balls, Jumeokbap, Tuna Rice Balls, Quick Korean Snack, Japanese Mayo Rice, Seaweed Rice Balls