Korean Rice Balls (Jumeokbap 주먹밥). Delicious rice balls made of tuna, mayonnaise, and sesame seeds coated in flavorful seaweed flakes. A great snack or easy meal that is ready in 10 minutes with leftover rice!
If you enjoy seaweed, tuna, mayo and cooked rice, then you will love this delicious snack! These seaweed rice balls are perfect as a quick meal, appetizer or side dish.
They're the most convenient travel food as you can pack them up in an airtight container and they will last up to 12 hours at room temperature - great to take along on road trips or for picnic food!
Quick & Easy Korean Rice Ball Recipe
I love making them because they're a great way to use up leftover white rice. Also, it's one of those easy meals that comes together so swiftly in Korean cooking! The rice mixture contains only 7 ingredients, and it takes just minutes to prepare.
When I have no idea what to eat during a busy work week, these Korean tuna mayo rice balls are one of my go-to Korean recipes.
What is Jumeokbap 주먹밥?
Jumeokbap is a Korean word for "fist rice" in English. It is a savory rice ball that is smaller than the size of your fist. A popular snack in Korean cuisine that is served at select Korean restaurants.
This Korean food serves well as a quick snack, picnic food, in a lunch box or as one of those Korean side dishes (aka banchans). Social media has made these Korean rice balls become viral thanks to its simplicity!
These simple rice balls are made of sushi rice, canned tuna, Japanese mayo (or kewpie mayo), seasoned seaweed flakes, sesame oil, sesame seeds and salt. Every Korean household has their own version of these hand-shaped rice balls, some containing a sprinkling of black pepper, green onions, rice wine, carrots, kimchi, or other types of protein. My version are simple tuna rice balls because I always have canned tuna lying around in my pantry!
Is it like a Japanese rice ball or triangle kimbap?
Yes! Jumeokbap recipes, triangle kimbap and Japanese onigiri use very similar ingredients but the main difference is we're using seasoned seaweed flakes in jumeok bap to coat the individual rice ball. Triangle kimbap and onigiri use a small sheet of nori to wrap the triangular shaped rice balls.
Ingredients
You’ll need the below ingredients for these Korean Rice Balls. Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Warm cooked short grain rice: for best results, I recommend using fresh warm rice made in your rice cooker or on the stovetop or reheated rice for this recipe, so the rice mixture sticks together and remains intact in ball form.
- I would strongly recommend using short grain rice, which is also known as short grain rice, sushi rice or calrose rice. However, if you only have long grain rice, that could work but just add a few more tablespoons when you steam your rice or reheat it in the microwave with a clean wet paper towel over top to rehydrate it.
- Canned tuna: I personally prefer using canned tuna in oil but if you only can find canned tuna in water that will work too.
- Japanese mayonnaise (aka Kewpie mayo): Most Asian grocery stores will carry this ingredient. It's much creamier than normal mayonnaise. You may substitute with the normal kind too.
- Salt: ¼ teaspoon salt to season the rice mixture
- Sesame oil: ½ teaspoon sesame oil to add a nutty aroma and seasoning to our rice balls.
- Toasted sesame seeds: to add nuttier flavor and crunch to our Korean rice balls.
- Seaweed seasoning: the key Korean ingredient to our delicious rice balls! Do not skip. It's not the same as a regular sheet of nori. They are dried seaweed flakes seasoned in sesame oil, sesame seeds, sugar and a pinch of salt. I highly recommend using this ingredient for the rice balls over nori.
- Nori is not as flavorful. However, if you can't find this ingredient, substitute with crushed seaweed snack, small pieces of nori, or furikake.
How to Make Korean Rice Balls
If you're using leftover rice, reheat in the microwave for 60-90 seconds covered until it becomes hot. 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!
Storage
Korean rice balls are best consumed same day. However, if you have leftover rice balls, you can store them in an airtight container in the fridge. They will last up to 2 days, and you'll need to 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. So, it's best to consume same day.
FAQ
Substitutes for canned tuna?
Feel free to substitute with any of the following ingredients:
- cooked salmon
- diced spam that has been pan fried until golden brown.
- kimchi that has been roughly cut with kitchen scissors.
- seasoned and fried crushed tofu
- seasoned ground beef
- seasoned ground pork
- seasoned ground chicken or turkey
- seasoned scrambled eggs
Substitutes for seasoned seaweed flakes?
if you can't find seasoned seaweed at your Korean grocery store or online on Amazon, substitute with the following ingredients:
- furikake
- crushed seaweed snack
- crushed nori seasoned with a pinch of salt, sesame seeds, sesame oil and sugar
Can I use regular mayo for Japanese mayo?
Yes, regular mayo will work too.
Can I use long grain rice instead?
Yes, jasmine white long grain rice will work but when you cook it, please add an additional 3 tablespoon of water to make it stickier. Note: long grain rice doesn’t stick as easily as short grain rice.
How do you cook your rice?
Like most Asian households, I love cooking 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.
I highly recommend investing in a quality rice cooker if you make a lot of rice. It's worth the money as a high quality one can last you 20+ years! In fact, mine just broke after the 20 year mark and it was passed down to me.
How do I cook my rice on a stovetop?
Follow these instructions:
- Rinse uncooked rice under cold water a few times until water is clear.
- In a large saucepan, pour in your washed rice.
- 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).
- 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 Rice Ball recipes you may enjoy!
- Spicy Tuna Onigiri
- Japanese Tuna Onigiri
- Tenmusu Shrimp Tempura Rice Ball
- Bulgogi Beef Triangle Kimbap
- Temari Sushi Balls
Easy 10-min. Korean Rice Balls (Jumeokbap 주먹밥)
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!
Notes
How much uncooked rice is needed for this recipe?
75 grams or 7 tablespoons of uncooked short grain rice is needed for this recipe.How do you cook your rice?
Like most Asian households, 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. I highly recommend investing in a quality rice cooker if you make a lot of rice. It's worth the money as a high quality one can last you 20+ years! In fact, mine just broke after the 20 year mark and it was passed down to me. I share the one I have in the Equipment section of this recipe card.How do I cook my rice on a stovetop?
Follow these instructions:- Rinse uncooked rice under cold water a few times until water is clear.
- In a large saucepan, pour in your washed rice.
- 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).
- 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
Caleb - Never Ending Journeys
These tuna and mayo rice balls look so tasty! Fun idea to wrap them in seaweed, too.
Rosemary
Tuna and mayo is already perfect together, add some rice and it is heaven in ball form! Hehe
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!
Rachael
i love the food but how can i get the green leave here in Nigeria is my problem......the seaweed