Korean Seaweed Rice Balls (Jumeokbap)
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!
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
Make sure to drain the liquid well from tuna and kimchi. It prevents the rice from being watery, and helps the rice stick together.
You can also use food safe plastic gloves, or slighted wetted hands to shape the rice balls.
Make while the rice is hot or warm. It helps the rice to stick together.
Nutrition
Serving: 1rice ballCalories: 80kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 98mgPotassium: 28mgFiber: 0.1gSugar: 0.03gVitamin A: 4IUCalcium: 7mgIron: 1mg
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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