JUMEOKBAP (RICE BALLS WITH SEAWEED)
Jumeokbap, which means “fist rice,” is a traditional Korean rice ball that is compact, flavourful and incredibly simple to prepare. Perfect for lunchboxes, picnics or a quick bite on busy days, this healthy version features nutty sesame oil, crushed roasted seaweed and toasted sesame seeds for a subtle but satisfying flavour. The sticky nature of freshly cooked rice makes it easy to shape into compact balls with no special tools required. While often enjoyed by children as a snack or school lunch item, Jumeokbap is a versatile side dish for adults too, pairing well with soups, stews or grilled proteins. This one-serving recipe is ideal for anyone seeking minimal prep and maximum taste. With just a few ingredients and no cooking involved, it’s a fun, customisable recipe that turns humble rice into something truly comforting and delicious.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Back to School, Picnic, Casual Dinner, Spring, Bento Box
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Vegan, Vegetarian, Low Fat, Wheat/Gluten-Free, Dairy-Free, Nut-Free
DISH TYPE
Energy Bars, Snack, Rice Bowl
INGREDIENTS
There are the following ingredients for Jumeokbap (Rice Balls With Seaweed):
- ¼ cup cooked rice
- ½ teaspoon sesame oil
- 1 teaspoon crushed roasted seaweed
- ½ teaspoon sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 107 kcal
- Protein: 2.1 g
- Carbohydrates: 19.6 g
- Fat: 3.2 g
- Fibre: 0.9 g
- Sugar: 0.2 g
- Sodium: 44 mg
- Cholesterol: 0 mg
PREPARATION
- Prepare The Rice: Ensure rice is freshly cooked or still slightly warm for better stickiness. If using refrigerated rice, reheat briefly to soften.
- Mix Seasonings: In a small bowl, combine cooked rice with sesame oil, crushed seaweed and sesame seeds. Mix gently until evenly seasoned.
- Shape Into Balls: With clean, slightly damp hands, take small portions of the rice mixture and press them into firm, compact balls about the size of a ping pong ball.
- Rest And Serve: Place finished rice balls on a plate or container. Let them rest at room temperature for a few minutes to set or chill slightly for storage.
- Optional Garnish: Sprinkle with additional seaweed or sesame seeds for extra texture and flavour.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for the preparation of Jumeokbap (Rice Balls With Seaweed):
- Use Warm Rice: Slightly warm rice is easier to shape and holds better than cold rice.
- Dampen Hands: Lightly wet your hands with water or sesame oil to prevent rice from sticking during shaping.
- Don’t Overmix: Gently fold in seasonings. Overmixing can mash the rice and reduce texture.
- Control Size: Make smaller or larger balls depending on the occasion, bite-sized meals for parties and larger for meals.
- Pack Tightly: Compress the rice firmly but gently to keep its shape without becoming too dense.
VARIATIONS
- Add Fillings: Insert small pieces of avocado, tuna or pickled radish into the centre for a surprise flavour.
- Spicy Kick: Mix in a tiny amount of gochujang or chopped kimchi for a spicy version.
- Protein Boost: Stir in minced cooked chicken, tofu crumbles or edamame for added nutrition.
- Furikake Mix: Swap seaweed and sesame for a sprinkle of Japanese furikake seasoning.
- Mini Shapes: Form into small triangles or use moulds for fun and kid-friendly shapes.
PREPPING AND STORAGE
- Refrigeration: Store it in an airtight container for up to 2 days. Best enjoyed within 24 hours for the best texture.
- Avoid Freezing: Freezing alters the texture of rice and seaweed, so this dish is best made fresh or chilled.
- Pack Smart: When packing in lunchboxes, wrap them in cling film or use wax paper to keep them from drying out.
- Make Ahead: Prepare in the morning or the night before for quick grab-and-go snacks or meals.