Seaweed Rice Balls (Jumeokbap) are a super easy Korean side dish with a rich umami flavour. It is just a 5-ingredient recipe that comes together in under 25 minutes.
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Seaweed Rice Balls
With the edible seaweed mixed with rice and seasoned with some other ingredients of the recipe, this dish is indeed a versatile one you can thoroughly enjoy.
You can serve this dish for lunch or dinner, whenever you wish to. You can also pack it for lunch when you go to school or work because it is a mess-free dish to have. I like to pair it with anything spicy or with pungent flavor!
If you are fond of East Asian cuisines and TV shows, you would have already recognized Seaweed Rice as Jumeokbap. In dramas made in South Korea, actors and actresses can usually be seen eating rice balls with green dots or pieces around them.
That is what you call Jumeokbap. It is a very famous dish in the country because they are using it as an accompaniment to eating spicy dishes.
Why Does This Recipe Work?
- It is a versatile dish that can be made or altered with different ingredients to make it taste even better.
- This dish is so quick and easy to get done.
- This Seaweed Rice version is a completely vegan-friendly dish.
- A satiating food for lunch or dinner, and can be paired with lots of other side dishes.
Seaweed Rice Balls Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Short-Medium Grain Rice. I use short-medium grain rice because it is so much easier to form into shapes than long-grained rice like Basmati. When cooked right, it becomes slightly sticky, which makes it ideal rice to roll into the circle as it will follow the shape you are making of it.
Seaweed Sheets. I use Nori. If you are to use good quality seaweed sheets, your Seaweed Rice will have the desired umami flavor.
Soy Sauce. To add a more savory and umami taste, soy sauce should be mixed into this recipe. Since it is liquid, it will help you mix all the dry ingredients as well.
Sesame Oil. Just like soy sauce, sesame oil will help mix the dry ingredients of the recipe. It also will help roll the rice easier.
Sesame Seeds. I like to garnish my Jumeokbap with some sesame seeds.
How To Make Korean Seaweed Rice Balls?
One: Cut the seaweed sheets with a scissor into small pieces, then put them into the food processor and pulse until coarsely shredded.
Two: In a mixing bowl, mix together rice, shredded seaweed, sesame oil and soy sauce until combined.
Three: Now, scoop 2 tablespoons of the rice into your palm and squeeze lightly until the rice sticks together, then roll it into a ball.
Four: Repeat, garnish with sesame seeds and serve.
Top Tips!
- If you are short on time, you can just buy pre-packaged seasoned seaweed flakes in any Asian grocery near you. You no longer have to shred seaweed sheets if you buy that!
- If you cook your rice with too much water, it will be too soft and have a soggy texture that will not be ideal for turning it into rolled shapes. Thus, measure the water per cup of rice correctly.
- Use plastic gloves when you start rolling the Seaweed Rice into shapes so that the rice will not stick to your hand.
Recipe Variations
- Add ground chicken or beef to the recipe and roll it together with the rest of the ingredients to make this recipe have a gamey taste to it! Rice and meat are very Asian-meal indeed.
- If you love veggies, minced carrots can also be added to the recipe.
- Kids will love it if you add chopped sausages to the mix as well.
Serving Suggestions
You can serve this dish on its own. However, most prepare it if you serve it with spicy dishes. The chewy, sweet, and spicy kimchi is another good combo for this recipe.
You can also serve this dish with Baked BBQ Chicken Legs, Oven Baked Chicken Thighs, Chicken Rogan Josh or Maple Chicken Thighs.
Storage
This dish is better served fresh, not refrigerated or frozen. However, if you have leftovers, you can freeze them for up to three months and reheat them in the microwave until piping hot.
Recipe FAQs
You can use Japanese rice like Uruchimai or Mochigome. Both will give you the ideal texture and taste for this recipe.
Seaweed sheets have become wildly available in the last few years thanks to the popularity of Korean dramas that inspired people to try Korean recipes at home. Hence, you can now buy seaweed sheets in almost all grocery stores near you.
More Asian Recipes
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Seaweed Rice Balls - Korean
Equipment
- Scissors
Ingredients
- 1 ½ cups steaming rice , short-medium grain
- 3 sheets seaweed sheets
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds , to garnish
Instructions
- Cut the seaweed sheets with a scissor into small pieces, then put them into the food processor and pulse until coarsely shredded.
- In a mixing bowl, mix together rice, shredded seaweed, sesame oil and soy sauce until combined.
- Now, scoop 2 tablespoons of the rice into your palm and squeeze lightly until the rice sticks together, then roll it into a ball.
- Repeat, garnish with sesame seeds and serve.
Notes
- If you are short on time, you can just buy pre-packaged seasoned seaweed flakes in any Asian grocery near you. You no longer have to shred seaweed sheets if you buy that!
- Use plastic gloves when you start rolling the Seaweed Rice into shapes so that the rice will not stick to your hand.
Kate says
Easy side dish. I will definitely make it again.