Korean rice balls (jumeokbap 주먹밥) are made with sticky short-grain rice that's rolled into balls & covered with seaweed. Add tuna or bulgogi filling for a quick and easy snack or lunch!
Korean rice balls or Jumeokbap (주먹밥) are a quick and easy snack or lunch made with leftover rice and various fillings that are shaped into a ball. This was a delicious snack my mom made for me growing up, and the filling was always a fun surprise to discover!
The best part of Korean rice balls is that it's versatile and ready in just 10 minutes! You can use leftover rice and any filling you'd like for this. It's great for picnics, lunch boxes, or a quick snack you can eat with your hands.
Ingredients
How to Make Korean Rice Balls
- Season the rice: Season the rice with toasted sesame oil and carrots for color. Wear food-safe gloves for easy handling.
- Flatten rice: Scoop about 2 tablespoons of rice and flatten to an even layer.
- Add filling: Next, add 1 tablespoon of filling to the center and top with a bit of rice.
- Shape into a ball: Using your hands, form the rice into a rice ball while keeping the filling encased. Use firm but gentle pressure.
- Roll in seaweed seasoning: To finish, roll the rice ball in seaweed seasoning. Serve and enjoy!
Flattening the rice helps create a thin, even layer that keeps the bulgogi or tuna mayo filling completely covered.
Fillings for Korean rice balls
- Canned tuna or salmon
- Bulgogi
- Kimchi
- Dried anchovies
- Fish cakes
- Vegetables - mushrooms, spinach
- Cream cheese or other soft cheeses
Related recipes:
Korean Rice Balls (Jumeokbap 주먹밥)
☑ Ingredients
- 3 cups cooked rice - short or medium-grain rice; warmed
- ⅓ cup seaweed seasoning
- 1½ teaspoons toasted sesame oil - or more
- ½ small carrot - finely diced (optional)
Tuna Mayo Filling
- 5 oz canned tuna - drained
- 1½ Tablespoons Japanese mayonnaise
- salt & pepper - to taste
Bulgogi Filling
- 1 cup ground beef bulgogi
Instructions
- 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.5 oz canned tuna, 1½ Tablespoons Japanese mayonnaise, salt & pepper, 1 cup ground beef bulgogi
- 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.3 cups cooked rice, ½ small carrot, 1½ teaspoons toasted sesame oil
- 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.
- Seaweed seasoning: Roll each rice ball in seaweed seasoning. Serve and enjoy!⅓ cup seaweed seasoning
✎ Recipe Notes
- Short or medium-grain rice - Rice balls require sticky rice, such as sushi rice, to hold their shape. Long-grain rice such as Jasmine rice isn't sticky enough to shape into balls.
- Keep a ratio of 2.5 tablespoons of rice per 1 tablespoon of filling.
- Leftover rice: Use warm rice for best results as cold rice doesn't stick together very well. If using leftover cold or frozen rice, reheat until it's soft and sticky.
- Make-ahead: Make ahead up to 2 days in advance and store in the fridge in an airtight container. To reheat, microwave for 20 seconds at a time while covered with a damp paper towel.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Rice balls can fall apart if you use the wrong kind of rice or if they weren't pressed firmly together. Use short to medium grain rice that's sticky to hold its shape. Long grain rice such as Jasmine rice isn't sticky enough. When shaping into balls, use firm pressure to form into tight balls.
Yes you can make this in advance and store in an airtight container in the fridge. To reheat, microwave for 20 seconds at a time covered.
The main ingredient is short-grain sticky rice and various fillings such as tuna, bulgogi, and seaweed flakes. It's commonly made with leftover rice and side dishes from the night before.
Yes you can use leftover or frozen rice for Korean rice balls. Reheat until soft and sticky and handle when warm to the touch.
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