Korean Tuna Rice

Featured in Delicious Main Dish Recipes for Every Occasion.

Jumeokbap combines seasoned rice with tuna for a simple 10-minute snack. Cool rice, sesame oil, and furikake make it a delicious treat for any meal.
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Updated on Mon, 28 Apr 2025 22:14:34 GMT
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These hearty Jumeokbap turn simple ingredients into wonderful handheld treats that make you smile with each mouthful. Great for hectic afternoons or relaxed outdoor meals, these Korean rice balls mix well-flavored rice with tasty fillings for a filling snack that fits right in your hand.

Whenever I whip up these rice balls, it takes me back to those Seoul streets where vendors would shape them with swift, smooth hands. Now I get that same basic joy making them in my kitchen, particularly when I'm sharing them with family.

Key Ingredients Breakdown

  • Rice: You'll need short-grain rice specifically - the long kind just won't stick together
  • Sesame Oil: Go for the toasted kind to get that rich nutty smell
  • Furikake: Pick types with seaweed and sesame for maximum taste
  • Kewpie Mayo: The special zip in this mayo really lifts the filling
  • Tuna: Good quality water-packed tuna gives best results
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Step-by-Step Process

Getting Your Rice Just Right
  • Cool rice until it's barely warm when you touch it
  • Add your seasonings bit by bit to spread them evenly
  • Be careful not to squish the rice while mixing
  • Keep your hands slightly wet during mixing
Putting Together Your Filling
  • Make sure tuna is completely drained so balls stay firm
  • Add filling components slowly and taste along the way
  • Aim for damp but not watery filling
  • Go bold with flavors as the rice will tone them down
Forming Your Rice Balls
  • Dampen hands with salty water
  • Press firmly but don't squash
  • Try to make all balls the same size for better eating
  • Use circular hand movements for a nice, smooth shape
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The very first batch I made with my little girl turned into a fun production line. She got really into picking different fillings and watching the balls form in her small hands. It's now our special thing we do together on weekends.

Tasty Filling Ideas

I'm always trying new stuffings. Sometimes I'll throw in some kimchi for spice, or mix in some veggies for health. Just remember to keep the amount of filling about the same so your rice balls don't fall apart.

Getting The Heat Right

Working with rice at just the right warmth is super important. Too hot and it gets all gummy and hard to form, too cold and it won't stick together well. I try to use it when it's just a touch warmer than the room.

After making tons of Jumeokbap, I've really seen how this simple snack pulls folks together. Whether it's in a lunch box or out at a park, these rice balls carry home comfort in every bite.

Getting Size Just Right

How big you make your rice balls really does matter. I've found that about 2-3 spoonfuls of rice total (split between bottom and top) makes the perfect size to hold. Too tiny and they're hard to make; too big and they might break when you eat them.

Changing With The Seasons

You can switch up these rice balls through the year:

  • Spring: Throw in fresh herbs and early veggies
  • Summer: Add cool cucumber and mint for a fresh taste
  • Fall: Mix in cooked mushrooms and sesame
  • Winter: Use hot stuff like kimchi and ginger

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Taking Them For Lunch

To keep your Jumeokbap good for lunch:

  • Roll each one in plastic while they're still a bit warm
  • Put them in a sealed box to keep their shape
  • Bring along extra toppings in a tiny container
  • Store them cool until you're ready to eat

Fixing Common Problems

If your rice balls keep falling apart:

  • Your rice might be too cool - warm it up a bit
  • You might need extra sticky stuff like sesame oil
  • Maybe you're not squeezing hard enough
  • Try adding more spices or salt

Creating Depth Of Taste

The secret to amazing Jumeokbap is building up flavors:

  • Make sure the rice itself tastes good
  • Pick fillings that go well together
  • Add things with different textures
  • Top with tasty sprinkles

Planning Ahead Tips

While they taste best fresh, you can:

  • Get your fillings ready a day early
  • Cook your rice beforehand and gently heat it up
  • Mix your spices in advance
  • Form your balls up to 4 hours before you eat

After trying so many different versions of these rice balls, I've realized they're not just quick food - they're a way to show your creativity and share some love through cooking. How they change basic stuff into something special shows that good food doesn't need to be fancy.

Just remember, what makes Jumeokbap so great is how flexible and easy they are. Don't be scared to try your own mix-ins while keeping the basics of warmth and texture in mind. Have fun making them! 🍙✨

Frequently Asked Questions

→ Why does rice need to cool down?
Warm rice won’t hold together. Chill fresh or lightly warm leftover rice for the best results.
→ Can I use other fillings?
Absolutely! Swap tuna for options like chicken, spam, or veggies for variety.
→ What does furikake do?
It’s a Japanese seasoning with seaweed, sesame, and other tasty bits that adds extra flavor.
→ How long do they stay fresh?
Eat them right away, but they’ll keep for a day in the fridge if stored airtight.
→ Can these be prepped early?
They’re better fresh, but you can prep ahead. Keep the seaweed separate for crunch.

Korean Tuna Rice

Tasty Korean tuna rice balls wrapped in seaweed. Great for lunches, snacks, or outdoor fun.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes

Category: Main Dish Recipes

Difficulty: Easy

Cuisine: Korean

Yield: 15 Servings (15 balls)

Dietary: Dairy-Free

Ingredients

→ Rice Blend

01 Half a tablespoon Sesame Oil
02 One tablespoon Furikake
03 Two cups Cooked Rice

→ Tuna Mix

04 Two tablespoons Kewpie Mayo
05 Three-fourths tablespoon Soy Sauce
06 One drained can of Tuna

Instructions

Step 01

Stir sesame oil and furikake into your cool rice until it’s all blended.

Step 02

Combine the drained tuna with soy sauce and Kewpie mayo and stir thoroughly.

Step 03

Take a tablespoon of the rice and flatten it. Add half a tablespoon of the tuna mix and top it with more rice. Squish it together and roll into a ball shape.

Step 04

Do the same for all the ingredients. You can sprinkle furikake on top or drizzle some Kewpie mayo for extra flair.

Notes

  1. Cold rice holds better and won’t crumble easily.
  2. Leftover rice works great, even if it’s slightly warmed up.
  3. This makes close to 15 balls of rice.

Tools You'll Need

  • Spoons for Measuring
  • A Mixing Bowl
  • Tablespoon Tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This contains tuna (fish).
  • It includes mayo (eggs).
  • Has soy-based ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 55
  • Total Fat: 2 g
  • Total Carbohydrate: 6 g
  • Protein: 3 g