Savory Korean Rice Balls with Tuna and Seaweed (Jumeokbap)
Korean Rice Balls
Easy, bite-sized Korean rice balls filled with creamy tuna and rolled in crunchy seaweed flakes.
Jumeokbap, which literally translates to 'fist rice,' is the ultimate Korean comfort food for when you're on the go. Whether you're packing a colorful lunchbox for a picnic or looking for a satisfying after-school snack, these seasoned rice balls are incredibly versatile and endlessly customizable. I love how the warm, fluffy short-grain rice acts as a perfect canvas for savory fillings and crunchy textures.
In this version, we’re using a classic combination of canned tuna and creamy mayo, balanced with the salty-sweet crunch of seasoned seaweed flakes (gim-jaban). It’s a nostalgic dish that brings a bit of Seoul’s vibrant street food magic right into your kitchen. Plus, they are so much fun to assemble with your hands—it is truly 'hand-made' comfort food at its finest!
Nutrition (per serving)
Directions
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1
Place the freshly cooked warm rice in a large mixing bowl. It is important the rice is warm so the seasonings incorporate well.
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2
In a separate small bowl, combine the drained tuna, mayonnaise, sriracha, and the finely minced pickled radish. Mix until smooth.
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3
Drizzle the sesame oil over the rice and add the toasted sesame seeds and salt. Use a rice paddle or spatula to gently fold the seasonings into the rice without mashing the grains.
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4
Add about half of the seaweed flakes into the rice mixture and fold again.
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5
Put on a pair of food-safe disposable gloves and lightly coat them with a drop of sesame oil to keep the rice from sticking to your hands.
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6
Scoop about 2 tablespoons of the rice mixture into your palm and flatten it slightly. Place a teaspoon of the tuna mixture in the center.
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7
Fold the rice around the filling and squeeze firmly with your hand to form a tight, round ball about the size of a golf ball.
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8
Roll the finished ball in the remaining seaweed flakes for extra crunch and flavor. Repeat with the remaining ingredients.
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9
Serve immediately while the rice is soft, or pack them tightly in a container for a delicious lunch later.
Ingredients
- Cooked short-grain white rice (warm):2 cups
- Canned tuna, drained:5 oz
- Mayonnaise:2 tbsp
- Sriracha or Gochujang:1 tsp
- Toasted sesame oil:1 tbsp
- Toasted sesame seeds:1 tbsp
- Seasoned seaweed flakes (Gim-jaban):½ cup
- Pickled yellow radish (danmuji), finely minced:2 tbsp
- Salt:¼ tsp
Tips & Notes
- Always use short-grain rice (sushi rice); long-grain varieties like Basmati or Jasmine aren't sticky enough to hold the shape.
- If you don't have seasoned seaweed flakes, you can crush up sheets of roasted snacking seaweed (gim) by hand.
- For a spicy kick, add finely chopped kimchi that has been sautéed for a few minutes with a pinch of sugar.
