Delicious rice balls made of tuna, mayonnaise, and sesame seeds coated in flavorful seaweed flakes. These quick and easy Korean rice balls are a great snack or meal in 10 minutes with leftover rice and simple pantry ingredients!
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What is Jumeokbap?
Jumeokbap are Korean rice balls made of sushi rice, canned tuna, Japanese mayo, seasoned seaweed flakes, sesame oil, sesame seeds and salt.
The word 'jumeokbap' is a Korean word for "fist rice" in English. It is a savory rice ball smaller than the size of your first.
You can find them sold at some Korean restaurants or Korean convenience stores serving well as a filling snack, picnic food, side dish or lunchbox idea.
My favorite version are tuna rice balls as I always have canned tuna in my pantry! I love this version because I don't have to cook the canned tuna making it easy.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Warm cooked short grain rice: for best results, I recommend using fresh warm rice so the rice mixture sticks together and remains intact in ball form. I wouldn't recommend long grain rice.
- Canned tuna: I recommend canned tuna in oil but if you only can find canned tuna in water that will work too.
- Japanese mayonnaise (aka Kewpie mayo): Or substitute with normal mayonnaise
- Salt
- Sesame oil
- Toasted sesame seeds: omit if you're allergic
- Korean Seaweed Seasoning: they are dried seaweed flakes seasoned in sesame oil, sesame seeds, sugar and a pinch of salt sold at the Korean market. Or substitute with crushed seaweed snack, small pieces of nori, or furikake.
Note: Most Korean or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Instructions
Below are step-by-step instructions on how to make jumeokbap:
Prepare Rice Mixture
If you're using leftover rice, reheat in the microwave for 60-90 seconds covered until it becomes hot. Set aside to cool down. If you're using fresh warm rice, skip this step.
In a large bowl, combine tuna, sesame oil, sesame seeds, Japanese mayo and salt and mix with a fork. Mix in warm rice with the tuna mayo mixture until thoroughly combined.
Roll and Coat Rice Balls
Prepare a small bowl of water nearby. With clean hands, wet your hands and take a handful of the rice mixture, about 2 tablespoon worth. Squeeze it together and roll into a ball, about the size of a golf ball. Note: if you're preparing this for guests, I recommend using plastic gloves or plastic wrap to shape the balls.
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!
Storage
- Korean rice balls are best consumed same day but leftovers can be stored in an airtight container in the fridge last up to 2 days. Reheat in the microwave until warm, about 60 seconds. However, if you do this, the re-heating process makes the rice balls taste "fishier" due to the seaweed and canned tuna.
- Freezer-friendly? I don't recommend freezing these as the rice will turn hard after reheating.
Pairing Suggestions
Jumeokbap serves well with other Korean side dishes like Korean cucumber salad, beansprout salad, zucchini fritters, gamja jorim, Korean spinach, or japchae.
FAQ
Feel free to substitute with any of the following ingredients:
- cooked salmon
- diced cooked spam
- finely chopped kimchi
- crushed and seasoned tofu
- seasoned ground beef, ground pork, ground chicken or turkey
- scrambled eggs
I prefer to cook my rice in my rice cooker. It's quick, easy, and it always comes out perfect! I never have to deal with scorched rice on the bottom of my pan and it's so easy to clean up as the rice pot is very non-stick.
To cook rice in a pan on the stovetop:
1. Rinse uncooked rice under cold water a few times until water is clear.
2. In a large saucepan, pour in your washed rice.
3. Next fill the saucepan with cold water. To know how much water to add, place your palm on top of the rice and as you fill the pot with water, stop when the water reaches your knuckles (where your fingers end).
4. Bring this to a boil and cover with a lid. Immediately reduce to the lowest heat possible and let this cook over low heat for 17-20 minutes until most of the water has evaporated and the rice is fluffy
Other recipes you may enjoy
📖 Recipe
Easy 10-min. Korean Rice Balls (Jumeokbap)
Ingredients
- 1 cup cooked short grain rice packed (See Notes below for quantity of uncooked rice needed)
- ⅓ cup canned tuna strained of liquids
- 2 tablespoon Japanese mayo (aka Kewpie mayo) or sub with normal mayo
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 1 teaspoon sesame seeds
- ½ cup Korean seasoned seaweed flakes or sub with crushed roasted seaweed snack, furikake or 9 small sheets of nori to wrap the balls in
Instructions
- 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.
- In a large bowl, combine tuna, sesame oil, sesame seeds, Japanese mayo and salt and mix with a fork.
- Mix in cooked rice until thoroughly combined.
- Prepare a small bowl of water nearby. With clean hands, wet your hands and take a handful of rice, about 2 tablespoon 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.
- 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!
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.