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Janelle Carss

Korean Rice Balls (Jumeokbap)

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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Prep Time 15 minutes
Optional Air Frying Time 25 minutes
Total Time 40 minutes
Servings: 4 balls
Course: Appetizer, Lunch, Snack
Cuisine: Korean
Calories: 350
Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate for at least 30 minutes before enjoying, or air fry them at 400°F for 25 minutes until crisped on the outside (my personal fave!)

Video

Notes

Macros per serving (2 balls per serving):
  • Calories: 350
  • Protein: 12g
  • Carbs: 64g
  • Fat: 5g
 
These macros include 2 tbsp TVP bacon bits filling in each ball. The macros for the rice balls with no filling are:
  • Calories: 310
  • Protein: 6g
  • Carbs: 60g
  • Fat: 5g