These delicious and versatile Korean seaweed rice balls (also known as jumeokbap) have a mix of tuna, chopped kimchi, and gently seasoned rice. They are perfect for a quick snack, or a fun lunch box idea!
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These golf ball sized rice balls are simple yet addictively delicious.
The rice base is seasoned with a classic combination of nutty sesame oil, tamari soy sauce, and toasted sesame seeds. The popular tuna mayo mix is mixed into the rice, along with chopped kimchi.
Once the rice is shaped into small balls, they are rolled in a bed of crushed seaweed for a flavorful, savory finish. Enjoy making these with family and friends, the process is truly joyful, and easy!
Ingredients for this recipe
- Cooked short grain rice
- Tamari soy sauce
- Roasted white sesame
- Sesame oil
- Canned tuna
- Kimchi
- Mayonnaise
Topping
How to make Korean seaweed rice balls
Step 1. In a medium bowl, place all ingredients except for seaweed. Mix well.
Step 2. On a small piece of plastic wrap, place ⅛ of the mixed rice. Wrap and shape into a golf sized ball. Repeat to make 8 rice balls.
Step 3. On a large plate, place the seaweed and crush finely with your hands. Roll around the rice balls to stick on the surface.
*See the recipe card below for detailed instructions.
Tips
- Make sure to drain the liquid well from tuna and kimchi. It prevents the rice from being watery, and helps the rice stick together.
- Instead of using plastic wrap, you can also use food safe plastic gloves, or slightly wetted hands to shape the rice balls.r
- Make jumeokbap while the rice is hot or warm. It helps the rice to stick together.
FAQ
They can be kept refrigerated for up to two days, or frozen for up to two months. If you are freezing, make sure to wrap them individually, and store in a freezer bag. Microwave to reheat.
If you are skipping kimchi, add a few sprinkle of salt to substitute the seasoning.
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- Japanese Rice Cooker Chicken Rice
- Tuna Kimchi Fried Rice (Under 15 Minutes)
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Recipe
Korean Seaweed Rice Balls (Jumeokbap)
Equipment
- Plastic wrap
Ingredients
- 2 cups cooked short grain rice
- 2 teaspoons tamari soy sauce
- 2 teaspoons roasted white sesame
- 1 teaspoon sesame oil
- 3 tablespoons canned tuna drained
- 2 tablepsoons finely chopped kimchi
- 1 tablepsoon mayonnaise
Topping
- 5 small Korean style seasoned seaweed 5-8 small pieces, adjust to your preference
Instructions
- In a medium bowl, place all ingredients except for seaweed. Mix well.
- On a small piece of plastic wrap, place ⅛ of the mixed rice. Wrap and shape into a golf sized ball. Repeat to make 8 rice balls.
- On a large plate, place the seaweed and crush finely with your hands. Roll around the rice balls to stick on the surface.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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