Name: Easy 10-Min Korean Rice Balls (Jumeokbap) Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 cup cooked short grain rice (packed); 1/3 cup canned tuna (strained of liquids); 2 tbsp Japanese mayo (aka Kewpie mayo) or substitute with regular mayo; 1/4 tsp salt; 1/2 tsp sesame oil; 1 tsp sesame seeds; 1/2 cup Korean seasoned seaweed flakes

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Introduction

These easy Korean Rice Balls, or Jumeokbap, are a quick and delicious snack perfect for any time of day. Packed with savory tuna and flavorful seaweed, they take just 10 minutes to prepare and require simple ingredients you may already have on hand.

Nine round rice balls covered with chopped green seaweed sit arranged on a white speckled plate with a thin orange-brown rim, all placed on a white marbled surface. Each ball has a base layer of white rice mixed with small chunks of light brown filling, then coated unevenly with a layer of dark green, leafy seaweed that adds texture and color contrast. In the top left corner, there is a small clear glass bowl filled with more dark green seaweed, partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked short grain rice (packed)
1/3 cup canned tuna (strained of liquids)
2 tbsp Japanese mayo (Kewpie mayo recommended) or regular mayo
1/4 tsp salt
1/2 tsp sesame oil
1 tsp sesame seeds
1/2 cup Korean seasoned seaweed flakes

Instructions

Step 1: If using leftover rice, reheat it in the microwave for 60-90 seconds covered until hot, then let it cool. For freshly cooked rice, set it aside to cool before starting.
Step 2: In a large bowl, combine tuna, sesame oil, sesame seeds, Japanese mayo, and salt. Mix well with a fork until thoroughly blended.
Step 3: Add the cooked rice to the tuna mixture and fold together until fully combined.
Step 4: Prepare a small bowl of water. Wet your hands to prevent sticking, then take about 2 tablespoons of the rice mixture. Squeeze and roll into a golf ball-sized ball. Repeat to make nine rice balls. For guests, consider using plastic gloves or plastic wrap to shape the balls for hygiene.
Step 5: Place seasoned seaweed flakes in a shallow bowl. Roll each rice ball in the flakes and press gently to coat evenly. Serve immediately at room temperature and enjoy!

Tips & Variations

Use freshly cooked rice cooled to room temperature for the best texture; sticky rice helps the balls hold together better.
Substitute canned tuna with cooked shredded chicken or finely chopped vegetables for a vegetarian version.
Adjust the amount of sesame oil and mayo to suit your taste for creaminess and flavor.
Try adding a pinch of chili flakes to the tuna mixture for a spicy kick.

Storage

Enjoy these rice balls fresh for the best taste and texture. If you need to store them, keep them in an airtight container in the refrigerator for up to one day. When ready to eat, let them come to room temperature or warm briefly in the microwave covered for about 15 seconds. Avoid long storage as rice balls can dry out or become hard.

How to Serve

A close-up view shows a white plate on a white marbled surface, holding several small rice balls covered in dark green seaweed flakes. One rice ball is being split in two by a woman's hand, revealing the inside layers of cooked white rice mixed with light brown tuna chunks, with some small green herb bits. The texture is slightly sticky and moist, with the outer layer of seaweed giving a rough dark green outline. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Yes, regular mayonnaise works fine, though Japanese mayo has a slightly sweeter, richer flavor that complements the dish well.

What type of rice is best for Jumeokbap?

Short grain rice is ideal because of its sticky texture, which helps the rice balls hold their shape. Avoid long grain rice as it tends to be drier and less sticky.