Recipe
Jumeogbab (Korean Rice Balls)
A hearty and flavorful dish that will transport you straight to Korea.
Ingredients
- 3 cup Sunwhite Medium Grain Rice, cooked
- 0.33 cup Seaweed Seasoning
- 1.5 tsp Toasted Sesame Oil
- 0.5 Small Carrot, finely diced
- Tuna Mayo Filling
- 140 g Canned Tuna, drained
- 1.5 tbsp Japanese Mayonnaise
- Salt & Pepper, to taste
Method
- For the tuna mayo filling, add the canned tuna and Japanese mayonnaise to a small bowl and mix well. Season with salt and pepper to taste.
- Sauté the finely diced carrots with a bit of oil until soft, about 3 minutes. Add the carrots and toasted sesame oil to the warm rice and mix.
- Take 2 tablespoons of rice and gently flatten it against your hand. Add about 1 tablespoon of filling to the center and top it with a bit of rice. Gently but firmly shape the rice into a ball while encasing the filling. Tip: Apply a bit of vegetable oil to food-safe gloves for easy handling.
- Roll each rice ball in seaweed seasoning.
- Serve and enjoy
Ingredients
- Sunwhite Medium Grain Rice
- Seaweed Seasoning
- Toasted Sesame Oil
- Small Carrot
- Tuna Mayo Filling
- Canned Tuna
- Japanese Mayonnaise
- Salt & Pepper
Method
- For the tuna mayo filling, add the canned tuna and Japanese mayonnaise to a small bowl and mix well. Season with salt and pepper to taste.
- Sauté the finely diced carrots with a bit of oil until soft, about 3 minutes. Add the carrots and toasted sesame oil to the warm rice and mix.
- Take 2 tablespoons of rice and gently flatten it against your hand. Add about 1 tablespoon of filling to the center and top it with a bit of rice. Gently but firmly shape the rice into a ball while encasing the filling. Tip: Apply a bit of vegetable oil to food-safe gloves for easy handling.
- Roll each rice ball in seaweed seasoning.
- Serve and enjoy