korean rice balls

Korean Tuna Mayo Rice Balls. Delicious, simple rice balls filled with a tuna mayo filling with sesame seeds sprinkled over top wrapped in a crunchy roasted nori. A tasty snack or appetizer idea.  Ready in 30 minutes with cooked rice.

Korean Tuna Mayo Rice Balls

320 ml uncooked sushi rice

salt

½ tsp sesame oil

black and white sesame seeds (optional)

tuna

mayonnaise (Japanese kind)

Cook your rice according to packet instructions and make sure to add an additional 4 tbsp of water to the instructed amount of water prior to cooking it. This creates a stickier rice.

Meanwhile, strain the canned tuna of its oil and discard the oil in compost. Mix tuna with mayo and salt. Set aside.

Once rice is cooked, season with salt and sesame oil and mix well to evenly distribute the seasoning. Allow this to cool completely.

Place a large piece of cling film over a 1/3 measuring cup. Fill the cling film with seasoned rice. Using the cling film, flatten the rice into a thick pancake.

Then fill the center with 1 heaping tsp of tuna mayo mixture. Gently press the tuna mayo mixture down into the rice, then fold up the edges of the rice to create a ball.

Twist the cling film upwards to create a tight rice ball and then mould into the shape of a ball.

Dip the ball into the toasted sesame seeds (optional). Then wrap in seaweed to enjoy.

Learn how to make Korean rice balls, Jumeokbap! They&#39;re simple and fun to put together. Here I will share two popular Korean rice ball recipes.

Korean Rice Balls (Jumeokbap)

150 g minced beef ((5.3 ounces))

carrots ((2.5 ounces))

rice

soy sauce

Tbsp rice wine ((mirin))

dark brown sugar

tsp sesame oil

anchovies

1.3333 Tbsp soy sauce (, regular)

1.3333 Tbsp rice wine ( (mirin))

Tbsp dark brown sugar

Tbsp honey

Tbsp sesame oil

sesame seeds

seasoned seaweed flakes

Combine the rice ball sauce in a small bowl, mix well, and set it aside.

Preheat a pan on medium-high heat until the bottom of it is well heated. Add the minced beef and cook it until half of it is fully cooked.

Add the carrots to the pan and stir. Once the beef is fully cooked, add the sauce and the rice. Mix them well. Cook until the rice is well coated with the sauce. (It takes 2-3 minutes.) Set aside the stir fried beef and rice in a medium-sized bowl and cool down until safe to touch.

Squeeze one fistful of stir fried beef and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make the rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.

(Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.

KOREAN BEEF RICE BALLS

Preheat the pan on medium-high heat until the bottom of it is well heated. Stir fry the anchovies on medium-high heat for 1 minute to reduce the fishy smell while stirring occasionally. (Oil is not required.) Add the sauce for anchovy rice balls and mix them well. Cook until the anchovies are well coated with the sauce (about 1 minute).

Prepare a medium-sized bowl and add the cooked rice (3 cups) and stir-fried anchovies. Mix them well.

Squeeze one fistful of seasoned anchovy and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.

SEASONED ANCHOVY 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)

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!

Top 3 korean rice balls recipes from across the web

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

Top Tags

Korean Tuna Mayo Rice Balls

Korean Rice Balls (Jumeokbap)

Korean Rice Balls (Jumeokbap 주먹밥)

Top 3 korean rice balls recipes from across the web

The most viewed korean 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 Tuna Mayo Rice Balls

Korean Rice Balls (Jumeokbap)

Korean Rice Balls (Jumeokbap 주먹밥)

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