Seaweed Rice Balls (Jumeokbap)

Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.


  • 1 cup short-grain rice (like sushi rice)
  • 1 cup plus 2 TBsp water and more for rinsing rice
  • 2 inch square of kombu (optional)
  • 3 toasted nori seaweed sheets (used to roll sushi)
  • 1½ tsp tamari
  • ½ tsp sesame oil, more for coating glove
  • Sesame seeds, for garnish


  1. Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear. Drain well.
  2. On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid. Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.
  3. Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes. Discard kombu.
  4. Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.
  5. In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.
  6. Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove? Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.
  7. Repeat until rice is finished; garnish with sesame seeds.