Korean Rice Ball (Sesame Rice Balls with Tuna Mayo Filling)

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Jumeokbap are Korean rice balls made by seasoning warm cooked rice with sesame oil, salt, and sesame seeds, packing a tuna-mayonnaise filling with finely diced carrot and cucumber into the center, and shaping everything into compact rounds using plastic wrap.

Sesame oil coats each grain and lends a nutty fragrance while helping the rice hold together without falling apart. Inside, the salty tuna and creamy mayonnaise blend together while the carrot and cucumber provide short, crunchy breaks in each bite. Shaping through plastic wrap keeps hands clean, produces a consistent size, and makes it practical to assemble in large batches. No reheating is required, and the rice balls hold well at room temperature, which makes them a natural fit for packed lunches, picnics, and outdoor gatherings.

Ingredients

servings

IngredientAmountUnit

cooked rice2 bowlbowl

canned tuna1 cancan

mayonnaise2 tsts

carrot⅓ piecepiece

cucumber⅓ piecepiece

sesame oil1 tsts

sesame seeds1 tsts

salt½ tsts

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Drain 1 can of tuna very well in a sieve or by pressing out the oil.

Mix it with 2 teaspoons mayonnaise until it becomes a thick filling that will not run out of the rice ball.
2

Step

Finely dice 0.3 carrot and 0.3 cucumber so the pieces fit neatly inside small rice balls.

If the cucumber surface is very wet, lightly remove the moisture so the rice does not loosen.
3

Season

Put 2 bowls of warm cooked rice in a bowl, then add 1 teaspoon sesame oil, 0.5 teaspoon salt, and 1 teaspoon sesame seeds.

Mix gently with a cutting motion so the grains stay intact.
4

Step

When the rice is cool enough to handle but still slightly warm, spread one handful on plastic wrap.

Press the center lightly to make a shallow space for the filling while keeping the edges thick.
5

Step

Place a small amount of tuna mayo, carrot, and cucumber in the center.

Do not overfill, because some plain rice must remain around the edge to close and seal the ball cleanly.
6

Finish

Gather the ends of the plastic wrap around the rice and press it into a round shape.

Patch any cracks with a little rice, then serve at room temperature or pack so the balls are not crushed.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Seasoning warm rice with sesame oil and salt provides a savory base for compact rounds filled with a mixture of tuna, mayonnaise, and diced vegetables.
Finish cue: Gather the ends of the plastic wrap around the rice and press it into a round shape.
Avoid this: Do not overfill, because some plain rice must remain around the edge to close and seal the ball cleanly.
Storage and reheating: No reheating is required, and the rice balls hold well at room temperature, which makes them a natural fit for packed lunches, picnics, and outdoor gatherings.