KOREAN RICE BALLS (JUMEOKBAP 주먹밥)
Korean, Seafood
Ingredients
3 cups cooked rice - short or medium-grain rice; warmed
⅓ cup seaweed seasoning
1½ teaspoons toasted sesame oil, or more, as desired
½ small carrot, finely diced (optional)
Tuna Mayo Filling:
5 oz canned tuna, drained
1½ Tablespoons Japanese mayonnaise
salt & pepper, to taste
Bulgogi Filling:
1 cup ground beef bulgogi
Directions
Make the Filling:
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.
Season the Rice:
Saute 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 together.
Make the Rice Balls:
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.
Seaweed Seasoning:
Roll each rice ball in seaweed seasoning. Serve and enjoy!
Nutrition
Calories: 311kcal | Carbohydrates: 45g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg