Savory Korean rice balls are made with creamy tuna, mayonnaise, sesame seeds, and seasoned seaweed flakes. This easy jumeokbap recipe is ready in just 10 minutes using leftover rice. The warm, sticky rice holds everything together for soft, flavorful rice balls that are easy to shape.
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Jumeokbap (주먹밥), meaning "fist rice" in Korean, are Korean rice balls commonly enjoyed as a snack, lunchbox food, or side dish. There are many versions made with different mix-ins, including tuna, Spam, or vegetables.
My favorite version is made with tuna because I always have canned tuna in my pantry, and it doesn't require any extra cooking.
I find warm short-grain rice works best because it's soft and sticky, making the rice balls easier to shape and helping them stay intact.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Warm Cooked Short-Grain Rice: Freshly cooked rice works best because it's naturally soft and sticky. If using leftover refrigerated rice, I recommend rice that's no more than 2 days old for the best texture. Avoid using long-grain rice because it doesn't stick together as well.
- Canned Tuna: I prefer tuna packed in oil, but tuna packed in water also works. Drain it well before using to prevent excess moisture from making the rice balls harder to shape.
- Japanese Mayonnaise: I prefer Kewpie mayo for its creamy texture. Or substitute with regular mayonnaise.
- Salt
- Toasted Sesame Oil: Use the toasted kind as it's more flavorful than untoasted sesame oil.
- Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden and fragrant.
- Korean Seaweed Flakes: These pre-seasoned seaweed flakes are sold at Korean grocery stores. Or substitute with crushed seasoned seaweed snacks or furikake.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Use warm short-grain rice. It's softer and stickier, making the rice balls easier to shape.
- Drain the tuna well. Excess liquid can make the rice mixture harder to hold together.
- Squeeze before you roll. Firmly compress the rice mixture first so the balls stay intact.
- Keep the balls golf-ball sized. Larger rice balls are harder to compress and may fall apart more easily.
Instructions
Below are step-by-step instructions on how to make Korean rice balls:
- Warm the rice: If using leftover rice, cover and microwave for 2-3 minutes or until hot. If using freshly cooked rice, let it cool until warm enough to handle.
- Make the tuna rice mixture: In a large bowl, combine the drained tuna, sesame oil, sesame seeds, Japanese mayo, and salt with a fork. Add the warm rice and mix with a rice paddle until evenly combined.
- Shape the rice balls: Prepare a small bowl of water nearby. With clean or gloved hands, lightly wet your hands and take about 2 tablespoon of the rice mixture. Firmly squeeze the mixture together so it holds, then roll it into a golf-ball-sized ball. Repeat with the remaining mixture, wetting your hands as needed.
- Coat with seaweed: Place the seasoned seaweed flakes in a shallow bowl. Roll each rice ball in the seaweed until evenly coated, gently pressing the flakes onto the surface as needed. Serve immediately.
Storage & Reheating
- Refrigerator: These rice balls are best enjoyed the same day. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: I don't recommend freezing them because the rice can become hard and dry after thawing and reheating.
- Reheating: Microwave the rice balls for about 30-60 seconds, or as needed until warm. Keep in mind that reheating can make the tuna and seaweed taste fishier.
Variations
- Spam: Replace the tuna with an equal amount of finely diced cooked Spam for a saltier, meatier version.
- Salmon: Replace the tuna with an equal amount of flaked cooked salmon for another easy fish option.
- Kimchi: Mix in finely chopped, well-drained kimchi for a spicy and tangy version.
Pairing Suggestions
Serve Korean rice balls with:
- Korean cucumber salad: The crisp, tangy cucumbers add a refreshing contrast to the creamy tuna rice balls.
- Korean spinach side dish: The savory seasoned greens add vegetables without making the meal too heavy.
- Zucchini fritters: The warm, crispy fritters add a nice texture contrast to the soft rice balls.
📖 Recipe
Easy 10-min. Korean Tuna Rice Balls (Jumeokbap)
Savory Korean rice balls are made with creamy tuna, mayonnaise, sesame seeds, and seasoned seaweed flakes. This easy jumeokbap recipe is ready in just 10 minutes using leftover rice. The warm, sticky rice holds everything together for soft, flavorful rice balls that are easy to shape.
Ingredients
- 1 cup cooked short grain rice packed
- â…“ cup canned tuna strained of liquids
- 2 tablespoon Japanese mayo
- ¼ teaspoon salt
- ½ teaspoon sesame oil toasted kind
- 1 teaspoon sesame seeds toasted kind
- ½ cup Korean seasoned seaweed flakes
Instructions
- If using leftover rice, cover and microwave for 2-3 minutes or until hot. If using freshly cooked rice, let it cool until warm enough to handle.
- In a large bowl, combine the drained tuna, sesame oil, sesame seeds, Japanese mayo, and salt with a fork. Add the warm rice and mix with a rice paddle until evenly combined.
- Prepare a small bowl of water nearby. With clean or gloved hands, lightly wet your hands and take about 2 tablespoon of the rice mixture. Firmly squeeze the mixture together so it holds, then roll it into a golf-ball-sized ball. Repeat with the remaining mixture, wetting your hands as needed.
- Place the seasoned seaweed flakes in a shallow bowl. Roll each rice ball in the seaweed until evenly coated, gently pressing the flakes onto the surface as needed. Serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 538kcal | Carbohydrates: 55g | Protein: 20g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 941mg | Potassium: 207mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 67IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 5mg
gay
Could you freeze these for lunch pails?
Christie Lai
Unfortunately I don't recommend freezing these rice balls because frozen cooked rice tends becomes hard even after reheating. Hope this helps!
Rachael
i love the food but how can i get the green leave here in Nigeria is my problem......the seaweed
Heidi | The Frugal Girls
These really would make for a perfect party appetizer. The green wrap transforms the tasty rice balls into an ideal finger food!
Rosemary
Tuna and mayo is already perfect together, add some rice and it is heaven in ball form! Hehe
Caleb - Never Ending Journeys
These tuna and mayo rice balls look so tasty! Fun idea to wrap them in seaweed, too.