Looking for a Korean rice balls recipe? You are sure to love these Korean rice balls made with seaweed!
Pop them in your mouth for a quick afternoon snack, or you can even make them as an appetiser for a party.
Korean rice balls are also known as Jumeokbap. The word “Jumeokbap” translates to “fist rice.”
Very fitting don’t you think? After all you do shape them with your hand.
Korean rice balls are often served on their own or are eaten as a side dish with spicy foods.
However, they can be filled with many different things making so many variations for Korean rice balls.
You could add meat such as canned tuna, or even vegetables. By adding a filling to these rice balls, it can make them even more filling.
In this recipe these rice balls combine seaweed with rice to make a delicious finger food.
This Korean rice ball recipe is simple to make. With only 5 ingredients, they make for a tasty snack.
You can make these rice balls in advance. They are perfect for bento boxes, after school or work snacks, picnics, and lunch boxes.
Why You'll Love This Recipe
This seaweed rice balls recipe is so healthy and it doesn’t even take that long to make. By just combining simple ingredients you can make a delicious tasting snack or party appetizer.
Also, this recipe only uses 5 ingredients which are inexpensive making it budget friendly.
What’s even better is you just combine all ingredients in one mixing bowl. This means there is less mess when cooking. Another plus if you ask me.
So, if you are short on time or want a quick snack or appetizer, then this recipe for Korean rice balls is for you.
They are especially perfect for parties because they are vegetarian, vegan friendly and are gluten free!
Cost To Make
Estimated cost = $0.30, or $0.02 a rice ball
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Uncooked short grain rice.
- Nori sheets (seaweed sheets), coarsely shredded
- Soy sauce
- Sesame oil
- Sesame seeds, lightly toasted, to garnish
This recipe for Korean rice balls makes about 12 to 13 bite sized rice balls. The ingredient quantities can easily be adjusted to suit how many you need to make.
Step 1 - Cook the ¾ cup of short grain rice according to packet instructions. Once the rice is cooked, let it cool slightly but not fully.
You need the rice to be warm enough to handle. This will make it easier for the rice balls to stick together.
Step 2 - While the rice is cooking, you can coarsely chop your nori (seaweed) sheets.
Step 3 - Combine the cooked rice, cut nori, sesame oil, and soy sauce in a mixing bowl.
Slightly wet your hands with water and mix the ingredients together until well combined.
Step 4 - Scoop one tablespoon of the mixture once it is combined and shape into a ball. Repeat this until all the rice mixture has been used up.
Step 5 - Garnish the tops of the seaweed rice balls with sesame seeds if you want.
You could even drizzle some mayonnaise over the top of the rice balls to make mayo rice balls.
Tips for Success
- To make it easier to roll the rice balls when you are shaping them, slightly wet your hands with water. This will help stop the rice from sticking to your hands.
- You can use seasoned roasted seaweed if you are unable to get nori.
- When you want to season the rice, it is best to do so when it is warm. This is because it allows the seasonings to distribute more easily.
- Best eaten straight away.
- Can be refrigerated and eaten within a few days of making.
- It’s best to use a short or medium grain rice for making Korean rice balls as opposed to a long grain rice. This is because short or medium grain rice sticks better together.
Substitutions / Variations
You could fill these with something such as canned tuna mixed with some Japanese mayonnaise.
Store in the fridge in an air tight container for 2 to 3 days. After this, the rice may become gritty and hard making it unpleasant to eat.
Use rice which is still warm. This will help it stick together. Also, make sure you use a short or medium grain rice.
The kind of rice used in Korean rice balls is typically short or medium grain rice. In other rice ball recipes, such as arancini, you may use other rice such as arborio.
Rice balls usually fall apart if you are not using the right kind of rice. To make rice balls, it is ideal to use short grain rice or medium grain rice (not glutinous rice).
Also, it makes it easier to bind the rice balls if the rice is warm when you are making them.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Korean Rice Balls
- ¾ cup uncooked short grain rice
- 3 sheets nori (seaweed) coarsely shredded
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Sesame seeds lightly toasted, to garnish
- Cook ¾ cup of short grain rice according to the packet instructions.
- While the rice is cooking, combine the coarsely shredded seaweed, soy sauce, and sesame oil in a medium bowl. Mix well.
- Once the rice is cooked and has cooled down slightly (so that you are able to handle it), combine it with the seaweed, soy sauce, and sesame oil mixture. If you are mixing with your hands, be sure to either wet your hands slightly with water. This will prevent the rice from sticking to your hands.
- Using a tablespoon, scoop out a tablespoon of the rice mixture. Shape the rice into a ball by rolling it between your palms.
- Repeat step 4 until you have finished the rice mixture.
- Optional: Garnish the rice balls with sesame seeds.