Name: Korean Rice Balls (Jumeokbap)
Prep time: 15 min
Total time: 40 min
Ingredients: 2½ cups cooked white rice, day old; 1 tbsp rice vinegar; ½ tbsp toasted sesame oil; 3 green onion, diced ((green parts only)); ½ package roasted nori snack sheets

These Korean Rice Balls (Jumeokbap) are a fun and filling snack or lunch, perfect for meal prepping or kids school lunches! Ready in 20 minutes or less, these tasty rice balls use leftover rice and only a handful of ingredients!

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Watch this YouTube video on how to make Korean Rice Balls, plus two other 20-minute meals!

Ingredients & Inspiration

Koreans really know how to do rice dishes, and these Korean Rice Balls, aka Jumeokbap are insanely delicious! Simple ingredients doesn’t mean boring, in fact, this recipe is one of my favourite ways to eat rice. Here’s everything you need to whip up this fun and tasty recipe:

For the Rice

cooked day-old white rice
rice vinegar
sesame oil
green onions
roasted nori sheets

Optional Filling Ideas

TVP bacon bits
chickpea ‘tuna’ mash
tofu scramble

How to Make Korean Rice Balls

A batch Korean Rice Balls only take 15 minutes or less to make, making it a perfect adult and kid-friendly snack or lunch! If you’re cooking for more than 4 people, this recipe can easily be doubled!

In a large mixing bowl combine the rice, sesame oil and rice vinegar and stir to combine until the oil has coated all the rice. Stir in the green onion and crumble in the nori sheets.
Using a large piece of plastic wrap, scoop ⅓ cup portions of the rice mixture into the palm of your hand over the plastic wrap. Form the rice into a compact flat disk and then using your fingers impress a little indent in the centre, like you’re making a little bowl.
Unwrap the plastic from on top add 2 tbsp of your filling of choice into the centre, pressing down. Add another ⅓ cup portion of rice on top, wrap in the plastic and firmly press and shape the rice into a ball. Repeat until you have no rice remaining.
Refrigerate for at least 30 minutes before enjoying, or air fry them at 400F for 25 minutes until crisped on the outside (my personal fave!)

Rice is Nice

Once you make these Korean Rice Balls, you’re going to be low-key addicted. Crispy on the outside, soft and chewy on the inside, and infused with toasty sesame flavour throughout, they’re one of the most fun ways to eat rice!

If you enjoyed this recipe you might also like my Asian-Inspired Tofu Salad Rolls, Tofu Teriyaki Casserole, or Vegan Pad Thai!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss