Korean Rice Balls (Jumeokbap)
These Korean Rice Balls (Jumeokbap) are simple to make and taste delicious!
Servings: 7 rice balls
Ingredients
For The Rice
- 200 g cooked sushi rice
- 1 tablespoon sesame oil
- 2 teaspoon sugar
- 1 teaspoon salt
For The Filling
- 160 g tinned tuna
- 2 tablespoon kimchi
- 1 tablespoon mayonnaise
- 1 teaspoon black pepper
- ½ teaspoon garlic granules
For The Coating
- 2 tablespoon togarashi seasoning
- 1 tablespoon black sesame seeds
For Garnish
- Mayonnaise
- 1 spring onion, finely chopped
- Tonkatsu sauce (optional)
Instructions
For The Rice
- If you haven't cooked your sushi rice yet, place 1 cup of rice into a pan with 1 cup of water. Place on the lid and turn up to high heat. Once the rice is boiling, turn the heat right down and put a timer on for 10 minutes. Don't take the lid off the pan. Once the 10 mins are up, leave the rice to cool.
- Get your leftover sushi rice and place it into a large bowl. Pour in the sesame oil, sugar, and salt. Mix thoroughly and season to taste if it needs anything extra. Set aside.
For The Filling
- Drain the tin of tuna and combine in a bowl with your kimchi, mayonnaise, black pepper, and garlic granules.
To Make The Jumeokbap
- Place a tablespoon of the rice mixture into your hand and pat down into a flat round shape. Add a spoonful of the Jumeokbap filling into the centre of the rice and then add another small scoop of rice on top. Gently form it into a round ball so that the rice is completely covering the filling. Set that aside onto a plate and repeat for the rest of the rice and filling. You should be able to make around 7-9 rice balls.
- Combine the togarashi seasoning and black sesame seeds in a small bowl. Coat the rice balls in the mixture and set aside.
Plate Up
- Place the sushi balls onto your serving plate. Drizzle with mayonnaise and optionally some tonkatsu sauce. Sprinkle with sliced spring onion then serve up and enjoy!