Easy 10-Min Korean Rice Balls (Jumeokbap) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
