Korean · PANTRYHOP RECIPE
Korean-style Rice Balls (Jumeokbap)
20 minutes · 4 servings · omnivore
Jumeokbap are familiar Korean rice balls, here filled with tuna for convenience.
Ingredients
Check you have the quantities below.
- 4 cups cooked rice
- 1 can (5 oz/140 g) canned tuna, drained
- 2 tbsp mayonnaise
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 cup carrot, finely diced and cooked
- 1 tsp sesame seeds
- 2 sheets nori, torn small
Let’s make it
- Mix tuna with mayonnaise, then stir in rice, sesame oil, salt, carrot, sesame seeds, and nori.
- When cool enough to handle, shape into small balls or triangles with damp hands.
- Serve at room temperature.
- Pack extras for lunch if desired.
Make them small so children can hold them in one hand.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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