These scrumptious and versatile Korean seaweed rice balls (also referred to as jumeokbap) have a mixture of tuna, chopped kimchi, and gently seasoned rice. They’re good for a fast snack, or a enjoyable lunch field concept!
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These golf ball sized rice balls are easy but addictively scrumptious.
The rice base is seasoned with a basic mixture of nutty sesame oil, tamari soy sauce, and toasted sesame seeds. The favored tuna mayo combine is blended into the rice, together with chopped kimchi.
As soon as the rice is formed into small balls, they’re rolled in a mattress of crushed seaweed for a flavorful, savory end. Get pleasure from making these with household and mates, the method is really joyful, and straightforward!
Elements for this recipe
Topping
Easy methods to make Korean seaweed rice balls
Step 1. In a medium bowl, place all substances aside from seaweed. Combine nicely.
Step 2. On a small piece of plastic wrap, place ⅛ of the blended rice. Wrap and form right into a golf sized ball. Repeat to make 8 rice balls.
Step 3. On a big plate, place the seaweed and crush finely together with your palms. Roll across the rice balls to stay on the floor.
*See the recipe card under for detailed directions.
Ideas
- Be sure that to empty the liquid nicely from tuna and kimchi. It prevents the rice from being watery, and helps the rice stick collectively.
- As a substitute of utilizing plastic wrap, you may as well use meals secure plastic gloves, or barely wetted palms to form the rice balls.r
- Make jumeokbap whereas the rice is sizzling or heat. It helps the rice to stay collectively.
FAQ
They are often saved refrigerated for as much as two days, or frozen for as much as two months. In case you are freezing, make sure that to wrap them individually, and retailer in a freezer bag. Microwave to reheat.
In case you are skipping kimchi, add a number of sprinkle of salt to substitute the seasoning.
Recipe
These scrumptious and versatile Korean seaweed rice balls (also referred to as jumeokbap) have a mixture of tuna, chopped kimchi, and gently seasoned rice. They’re good for a fast snack, or a enjoyable lunch field concept!
Elements
- 2 cups cooked brief grain rice
- 2 teaspoons tamari soy sauce
- 2 teaspoons roasted white sesame
- 1 teaspoon sesame oil
- 3 tablespoons canned tuna drained
- 2 tablepsoons finely chopped kimchi
- 1 tablepsoon mayonnaise
Topping
- 5 small Korean model seasoned seaweed 5-8 small items, alter to your choice
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Directions
-
In a medium bowl, place all substances aside from seaweed. Combine nicely.
-
On a small piece of plastic wrap, place ⅛ of the blended rice. Wrap and form right into a golf sized ball. Repeat to make 8 rice balls.
-
On a big plate, place the seaweed and crush finely together with your palms. Roll across the rice balls to stay on the floor.
Notes
You can even use meals secure plastic gloves, or slighted wetted palms to form the rice balls.
Make whereas the rice is sizzling or heat. It helps the rice to stay collectively.
Diet
Serving: 1rice ballEnergy: 80kcalCarbohydrates: 14gProtein: 2gFats: 1gSaturated Fats: 0.2gPolyunsaturated Fats: 0.4gMonounsaturated Fats: 0.3gLdl cholesterol: 2mgSodium: 98mgPotassium: 28mgFiber: 0.1gSugar: 0.03gVitamin A: 4IUCalcium: 7mgIron: 1mg
The dietary info on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website just isn’t assured.