seaweed rice balls

Korean rice balls (Jumeokbap 주먹밥) are made with sticky short-grain rice that&#39;s rolled into balls and covered with seaweed. Add tuna or bulgogi filling for a quick and easy snack or lunch!

Korean Rice Balls (Jumeokbap 주먹밥)

rice

seaweed seasoning

sesame oil (or more)

carrot (finely diced (optional))

tuna (drained)

1½ Tablespoons Japanese mayonnaise

salt & pepper (to taste)

beef bulgogi

Make filling

Make the filling: For the tuna mayo filling, add the canned tuna and Japanese mayonnaise to a small bowl and mix well. Season with salt and pepper to taste.

Season the rice

Season the rice: Saute the finely diced carrots with a bit of oil until soft, about 3 minutes. Add the carrots and toasted sesame oil to the warm rice and mix together.

Add filling and form rice balls

Add filling and shape rice balls: Take 2 tablespoons of rice and gently flatten it against your hand. Add about 1 tablespoon of filling to the center and top it with a bit of rice. Gently but firmly shape the rice into a ball while encasing the filling. Tip: Apply a bit of vegetable oil to food-safe gloves for easy handling.

Add seaweed seasoning

Seaweed seasoning: Roll each rice ball in seaweed seasoning. Serve and enjoy!

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Korean Rice Balls (Jumeokbap 주먹밥)

Top 1 seaweed rice balls recipes from across the web

The most viewed seaweed rice balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Rice Balls (Jumeokbap 주먹밥)

The most viewed seaweed rice balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine