Korean rice balls, or jumeokbap (주먹밥), are made by rolling sticky short-grain rice into bite-sized balls and wrapping them in seaweed. For a quick and delicious snack or lunch, you can add fillings like tuna or bulgogi.
INGREDIENTS
For Rice Balls:
- 3 cups cooked short or medium-grain rice, warmed
- ⅓ cup seaweed seasoning
- 1½ teaspoons toasted sesame oil (or more)
- ½ small carrot, finely diced (optional)
For Tuna Mayo Filling:
- 5 oz canned tuna, drained
- 1½ tablespoons Japanese mayonnaise
- Salt & pepper to taste
For Bulgogi Filling:
- 1 cup ground beef bulgogi
INSTRUCTIONS
- Prepare the filling: For the tuna mayo filling, combine the canned tuna and Japanese mayonnaise in a small bowl. Season with salt and pepper to taste.
- Season the rice: Sauté the finely diced carrots in a bit of oil until soft (about 3 minutes). Add the sautéed carrots and toasted sesame oil to the warm rice and mix well.
- Shape the rice balls: Take 2 tablespoons of rice and gently flatten it in your hand. Place 1 tablespoon of your chosen filling in the center, then top with a bit more rice. Gently but firmly shape the rice into a ball while enclosing the filling. Tip: Apply a small amount of vegetable oil to food-safe gloves for easier handling.
- Finish with seaweed seasoning: Roll each rice ball in seaweed seasoning. Serve and enjoy!
RECIPE NOTES
- Use short or medium-grain rice for a sticky texture that helps the rice balls hold their shape. Long-grain rice (like Jasmine) won’t work well for this recipe.
- For best results, keep a ratio of 2.5 tablespoons of rice for every 1 tablespoon of filling.
- If using leftover rice, reheat until soft and sticky, as cold rice doesn’t bind together well.
- You can make these rice balls up to 2 days ahead and store them in an airtight container in the fridge. Reheat in the microwave, covered with a damp paper towel, for 20 seconds at a time.
