Korean rice balls (jumeokbap) are the perfect for a lunch on the go or a picnic. They’re light, delicious and easy to make with the convenience of tender tinned sardines.
Jumeokbap (주먹밥) translates to “fist rice”, and are often included in dosirak, packed lunch. There are many types of jumeokbap, with ingredients ranging from seaweed to bacon. Jumeokbap are kid friendly to both make and eat, especially with this method using plastic wrap for mess-free handling.
The best types of tinned fish for jumeokbap
A popular inclusion for jumeokbap is tinned tuna. This recipe uses the tiny tender brisling sardine for a twist on a classic. This recipe was tested with King Oscar Cross Pack Sardines, which come with 22-38 fish per tin, among the tiniest of tinned fish. Brisling sardines have a tender texture and buttery flavor that are perfect paired with rice.
Tips for making jumeokbap
- Choose the right rice – for rice balls that hold together well, opt for short- or medium-grain rice. Long-grain rice has a beautiful fluffy texture, but sadly falls apart in this application (check out my sardine crispy rice with eggs for a long grain rice recipe)
- Wrap before you roll – don’t skip the plastic wrap in this recipe. While it’s totally fine to go in with your damp hands in most cases, brisling sardines are delicate little things so a layer of plastic prevents them from crumbling.
- Substitutions – if you don’t have seaweed flakes simply crush some seaweed sheets with your hands. If you don’t have kewpie mayo, regular mayo works in its place. This recipe doesn’t have many hard and fast rules, so substitute or add ingredients that make sense for your preferences.
Step-by-step assembly
Sardine Jumeokbap (Tinned Brisling Rice Balls)
Ingredients
- 1 tin brisling sardines in oil
- 2 cups cooked rice
- 1 Tbsp kewpie mayo
- 1/2 tsp sesame oil
- 1/4 cup seasoned seaweed flakes
Instructions
- Drain oil from tin of sardines. In a bowl, stir together half of the brisling sardines with 2 cups cooked rice, 1 Tbsp kewpie mayo, 1/2 tsp sesame oil, and 1/4 cup seasoned seaweed flakes. Stir until the sardines flake apart and are distributed throughout the rice.
- Place a sheet of plastic wrap over your work area. Place a whole sardine in the center of the plastic, followed by a couple tablespoons of rice mix. Pull the edges of the plastic wrap together and twist to shape the rice into a ball.
- Repeat for all remaining rice and sardines. Best consumed same-day so the rice doesn’t harden.
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