Spicy Tuna Mayo Jumeokbap - Rice balls

🍙 Spicy Tuna Mayo Rice Balls (Korean-Style Onigiri)

Cook time : 10min

There’s something truly comforting about handheld food - something you can take on the go, unwrap at your desk, or enjoy as a late-night snack while watching your favorite K-drama. Spicy Tuna Mayo Rice Balls, also known as Korean-style onigiri or jumeokbap (주먹밥), are just that kind of food. Soft, seasoned rice wrapped around a creamy, spicy tuna filling and coated with crunchy seaweed flakes - it’s a perfect harmony of textures and flavors.

Inspired by convenience store favorites in Korea and Japan, this version brings the best of both worlds. The filling is made from canned tuna mixed with creamy mayo and fiery sriracha, and the outer coating adds savory depth thanks to crushed roasted seaweed. It’s simple, satisfying, and surprisingly easy to make at home.

Whether you’re prepping for a picnic, packing lunch, or looking for a creative snack, these spicy tuna rice balls are a crowd-pleaser. Let’s get started!

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Ingredients

This recipe makes 2 large-sized rice balls, perfect for sharing or meal prepping.

For the Rice:

• 2 cups freshly cooked steam-rice short-grain white rice (warm, not hot)
• 1 tbsp salt
• 2 tbsp toasted sesame oil

For the Spicy Tuna Mayo Filling:

• 1 can of tuna (in water or oil, 5 oz or 140g)
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha (adjust to your spice preference)

For the Coating:

• 2 sheets roasted seaweed (gim/nori)
• Optional: pinch of salt, sesame seeds, or furikake for extra flavor

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How to make it

1. Prepare the Rice

Start by cooking your short-grain white rice. The texture of the rice matters - short grain is stickier than long grain and will hold together better when shaping your rice balls.

Once the rice is cooked and still warm (but not hot), transfer it to a wide bowl. Season it with ½ tsp of salt and 1 tsp of sesame oil. Gently mix with a rice paddle or spoon to evenly distribute the seasoning while keeping the grains intact.

💡 Tip: Avoid overmixing the rice. You want it sticky enough to mold, but not mushy.

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2. Make the Spicy Tuna Mayo

While the rice cools slightly, prepare your filling. Open the can of tuna and drain it well. You don’t want excess liquid, as it will make the rice balls soggy.

In a small bowl, combine the tuna with 2 tablespoons of mayonnaise and 1 tablespoon of sriracha. Mix thoroughly until you get a creamy, evenly seasoned filling. Taste and adjust the spice level to your preference - add more sriracha if you love heat or less if you prefer it milder.

Alternative fillings: Swap out sriracha for gochujang for a Korean twist, or add chopped scallions and minced garlic for more depth.

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3. Shape the Rice Balls

Now comes the fun part - assembling your rice balls!

Start by wetting your hands with water to prevent the rice from sticking. You can also lightly oil your palms with sesame oil for extra flavor and a glossy finish.

But I didn’t use!

1. Scoop a handful of rice (about ¼ cup) and flatten it slightly in your palm.
2. Place about 2-3 teaspoon of the spicy tuna mayo mixture in the center.
3. Scoop another small amount of rice and place it on top to cover the filling.
4. Gently mold the rice into a round or triangular shape by cupping your hands and pressing lightly.

Make sure the filling is sealed well inside the rice. You don’t want any leaks!

Pro Tip: Don’t overstuff the filling. It might burst out when shaping.

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4. Crush and Roll in Seaweed

Take your roasted seaweed sheets and crush them into a fine powder using your hands or kitchen scissors. Alternatively, pulse in a blender or food processor for a finer texture.

Spread the crushed seaweed out on a plate. Gently roll your rice balls in the seaweed flakes until they’re evenly coated. The seaweed adds crunch, saltiness, and that classic Korean umami flavor that takes these rice balls to the next level.

Optional upgrades: Mix sesame seeds or a dash of sugar into the seaweed for a sweet-savory twist.

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Serving Suggestions

Spicy tuna mayo rice balls are delicious warm or at room temperature. Serve them as:

• A lunchbox centerpiece with pickled radish and sliced cucumber
• A late-night snack with miso soup or instant ramen
• Party finger food - mini versions are great for gatherings
• A quick, protein-packed breakfast

Want to get fancy? Serve with a drizzle of extra mayo and sriracha on top, or wrap each ball in a full sheet of roasted seaweed like Korean samgak-gimbap.

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Storage Tips

Rice balls are best eaten fresh, but you can store them too:

• Wrap each rice ball tightly in plastic wrap or place them in an airtight container.
• Store in the refrigerator for up to 24 hours.
• To reheat, microwave for 20–30 seconds with a damp paper towel to retain moisture.

Freezing not recommended—frozen rice becomes hard and loses texture.

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• Quick & Easy: All you need is a few pantry staples and 20 minutes.
• Customizable: You can swap in chicken, tofu, salmon, or even leftover bulgogi!
• Kid-Friendly: Adjust the spice level and shape them into fun forms.
• Perfect for Meal Prep: Make ahead for lunchboxes or snack packs.

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Variations and Add-Ins

These rice balls are super adaptable. Here are a few creative twists:

• Cheesy Tuna Mayo: Add shredded cheddar or mozzarella to the filling for a gooey center.
• Kimchi Tuna: Chop up some fermented kimchi and mix it into the spicy tuna for a tangy kick.
• Gochujang Mayo: Swap sriracha with gochujang and a little honey for sweet heat.
• Avocado Tuna: Mix in mashed avocado with the tuna for a creamy, refreshing vibe.

Add flavor to the rice by mixing in chopped herbs, toasted sesame seeds, or a dash of soy sauce.

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Spicy tuna mayo rice balls are the perfect example of how simple ingredients can turn into something truly delicious. With minimal effort, you can enjoy a snack or light meal that hits all the right notes—spicy, savory, creamy, and crunchy.

They’re fun to make, great for meal prep, and highly customizable to suit your taste. Whether you’re craving something cozy at home or preparing for an outdoor picnic, these rice balls are guaranteed to impress.

Try them once, and you’ll be hooked! 🍙

📸 Tried this recipe? I’d love to see how yours turned out.

📝 Leave a comment below with your favorite rice ball fillings or flavor combos - let’s inspire each other!