Easy 10-min. Korean Rice Balls (Jumeokbap)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1
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Calories
538 kcal
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Course
Main Course, Breakfast, Appetizer, Snacks
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Cuisine
Korean
Easy 10-min. Korean Rice Balls (Jumeokbap)
Description
Jumeokbap are prepared by mixing cooked short grain rice cooled to room temperature with tuna drained of excess liquid, Kewpie or mayonnaise, sesame oil, sesame seeds, and a bit of salt. The mixture is gently formed by hand into golf ball-sized portions, providing a cohesive yet tender texture. Rolling the rice balls in Korean seasoned seaweed flakes adds a salty, umami-rich coating and slight crispness.
This no-cook assembly takes about ten minutes when using leftover rice. The rice balls can be eaten immediately at room temperature and are practical for packed lunches or as a quick snack. Handling with wet hands or gloves prevents sticking during shaping.
Using 75 grams or approximately 7 tablespoons of uncooked short grain rice yields about nine rice balls. The recipe highlights convenience and traditional Korean flavors with minimal ingredients.
Ingredients
- 1 cup short grain rice packed (See Notes below for quantity of uncooked rice needed, cooked
- ⅓ cup tuna strained of liquids, canned
- 2 tablespoon mayonnaise aka Kewpie mayo) or sub with normal mayo, Japanese style
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 1 teaspoon sesame seeds
- ½ cup Seaweed flakes or sub with crushed roasted seaweed snack, furikake or 9 small sheets of nori to wrap the balls in, Korean seasoned
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
- Use 75 grams (~7 tablespoons) of uncooked short grain rice to yield the appropriate amount of cooked rice needed.
- If preparing for guests, consider wearing plastic gloves or using plastic wrap to shape the rice balls hygienically and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 941mg | 39% |
| Potassium | 207mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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