🥢 Introduction

Have you ever wondered why Koreans call it Jumokbap? Jumok means “fist” in Korean, and bap means “rice.” The name comes from shaping the rice with your hands, making little rice balls that are almost the size of a fist. It’s a simple name for a simple, comforting food that many Korean families enjoy.

Chamchi Jumokbap, or Korean Tuna Mayo Rice Balls, is one of those recipes I make when I want something quick and easy for my kids. Warm rice, tuna, mayonnaise, pickled radish, and seaweed flakes are all you really need. Mix everything together, roll the rice into little balls, and you’re done.

I love adding pickled radish because it gives the rice balls a little sweetness and a nice crunch. But there really are no strict rules with Jumokbap. You can add finely chopped kimchi if you have some in the fridge, or throw in corn, cheese, vegetables, or whatever else you like. It’s one of those Korean dishes that is easy to make your own.

When I make these for my kids, I keep the seasoning fairly mild. The saltiness can also vary quite a bit depending on the tuna, seaweed, and pickled radish you use. So rather than adding a lot of salt at once, I like to mix everything first and taste it before adjusting the seasoning.

These tuna rice balls are perfect for a quick lunch, an afternoon snack, or a simple lunchbox. They’re also fun to make with kids because there’s no complicated cooking involved. Just mix, roll, and eat. And somehow, food always seems a little more fun when you get to make it with your hands.

🛒Ingredients

✓ 300g cooked white rice, warm – Warm rice is easier to mix and shape, so I like to use it while it’s still slightly warm.
✓ 1 can tuna (150g), drained – Drain the tuna well before mixing. I usually use a whole can because it gives the rice balls plenty of tuna flavor.
✓ 2½ tablespoons mayonnaise – This gives the rice balls a creamy texture without making them too wet. If you like a stronger mayonnaise flavor, feel free to add a little more, but be careful not to add too much or the rice mixture can become too soft and difficult to shape.
✓ 50g pickled radish, finely chopped – I like adding pickled radish for a little sweetness and crunch.
✓ 4 tablespoons seaweed flakes – This adds a savory flavor that goes really well with the tuna and mayonnaise.
✓ 1 teaspoon sesame oil – Just a little is enough to add a warm, nutty aroma without overpowering the other flavors.
✓ 1 teaspoon toasted sesame seeds – Adds a little extra nuttiness and texture.
✓ A small pinch of salt – Taste the mixture first and add more only if needed. The tuna, seaweed, and pickled radish can all have different levels of saltiness.

🍳 How to Make Tuna Mayo Rice Balls

Step 1. Finely Chop the Pickled Radish

Start by finely chopping the pickled radish into small pieces. I like to chop it quite small so it mixes well with the rice and you get a little bit of that sweet, crunchy flavor in every bite.

If you’re making these for kids, smaller pieces are also easier for them to eat.

Step 2. Add the Tuna to the Warm Rice

Place the warm cooked rice in a large mixing bowl. Drain the tuna well and add it to the rice.

Try to drain as much of the oil as possible. Too much oil can make the rice mixture greasy and make it harder to shape later.

I use one 150g can of tuna, drained, so there’s no need to weigh the tuna again after draining it.

Step 3. Add the Remaining Ingredients and Mix

Add the chopped pickled radish, mayonnaise, seaweed flakes, sesame oil, and sesame seeds to the bowl.

Mix everything together until the ingredients are evenly distributed throughout the rice. If the rice is too hot to handle, let it cool for a few minutes before mixing with your hands.

The texture can vary slightly depending on the tuna and mayonnaise you use, so don’t worry if your mixture looks a little different from mine.

step 4. Taste and Adjust the Seasoning

Before adding any extra salt, taste the mixture first. The saltiness can vary quite a bit depending on the brand of tuna, seaweed, and pickled radish.

The pickled radish I bought at a Korean grocery store last time was already quite salty, so I didn’t add any salt at all. If your pickled radish is mild, add a small pinch of salt and taste again.

You can also adjust the other ingredients to your liking. Add a little more tuna if you want a stronger tuna flavor, or a little more mayonnaise if you prefer it creamier. Just be careful not to add too much mayonnaise, as it can make the mixture too soft and difficult to shape.

step 5. Shape the Rice Balls

Once the seasoning tastes right, take a small handful of the mixture and gently press it together with your hands. Then roll it between your palms until it forms a small, round rice ball.

They don’t have to be perfectly round. The slightly uneven shape is part of the charm of homemade Jumokbap.

Make them small enough for kids to hold easily, or make them a little bigger if you’re serving them as a meal. Serve right away and enjoy

🍽️ Serving Tips

These tuna mayo rice balls are great for packing in a lunchbox. I also make them when I don’t feel like making a whole meal but still want something filling and easy.

At home, we often have them with ramen or tteokbokki. They’re especially nice with spicy food because the rice balls are mild and creamy, so they go really well with the heat.

I usually make them small so the kids can pick them up and eat them easily. They’re simple, filling, and honestly, sometimes that’s all I need for a quick meal.

❓ FAQ

Q. What else can I add to Tuna Mayo Rice Balls?

A. You can really make Jumokbap your own. Finely chopped kimchi, flying fish roe, chopped chili peppers, or stir-fried beef are all great options. You can also use whatever you already have in the fridge. Just keep the added ingredients finely chopped so the rice balls are easy to shape and eat.

Q. Why won’t my rice balls hold together?

A. If your rice balls are falling apart, make sure the tuna is drained well before mixing. Too much tuna oil can make the mixture greasy and harder to shape.

Also, try not to add too much sesame oil. A little gives the rice a great aroma, but too much can make the rice slippery and difficult to hold together.

Q. Can I make Tuna Mayo Rice Balls ahead of time?

A. Yes. You can make them ahead and keep them covered until you’re ready to eat them. Just keep in mind that the outside of the rice balls can become a little dry as they sit.

For the best texture, I prefer making them shortly before serving. If you do make them ahead, keeping them tightly covered will help prevent them from drying out.

Q. Why does my tuna mayo rice ball taste bland?

A. The flavor can vary quite a bit depending on the tuna, seaweed, and pickled radish you use. If your rice balls taste a little bland, try adding a small pinch of salt first. You can also add a little more tuna, mayonnaise, or seaweed flakes depending on which flavor you want to bring out.

I recommend tasting the mixture before shaping the rice balls. It’s much easier to adjust the seasoning while everything is still in the bowl.

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