Easy Tuna Mayo Rice Balls (Korean Jumeokbap) | 10-Min Lunchbox Recipe
Some days, you open the fridge and think, "There's nothing to eat." That's exactly when these tuna mayo rice balls save the day. They transform pantry staples—canned tuna, mayo, leftover rice—into something that tastes like pure comfort. The combination of nutty sesame oil, creamy tuna salad, and crispy seaweed is dangerously snackable. In Korea, these are called chamchi-mayo jumeokbap (참치마요주먹밥), and they're a lunchbox hero for a reason: they come together faster than delivery and taste like a hug in ball form.
Why you’ll love this recipe
- Fast, pantry-friendly, and no-fuss: canned tuna + mayo + leftover rice = done.
- Perfect salty-creamy-nutty balance: sesame oil and seaweed do the heavy lifting.
- Totally customizable: add kimchi, green onion, gochujang, or keep it classic.
- Lunchbox hero: neat, compact, and satisfying without needing extra banchan.
Ingredients
Main
- Cooked short-grain rice: 1 bowl (about 1 heaping cup / 200–230 g)
- Canned tuna: 1 small can, drained
- Mayonnaise: to taste (about 1–2 Tbsp)
- Seaweed coating: dosirak gim (lunchbox seaweed) or seaweed flakes or furikake, as needed
Seasoning for the rice
- Salt: a pinch (keep it slightly under-salted)
- Sesame oil: small drizzle (1/2–1 tsp)
- Sesame seeds: pinch (1/2–1 tsp)
Optional add-in
- Finely chopped kimchi (spicy kimchi–tuna-mayo vibe)
How to make Tuna Mayo Rice Balls
Drain the tuna
Drain well and press lightly in a sieve/strainer to remove excess oil or liquid.
Optional: Let it sit in a bowl for a few minutes if you want to mellow the “canned” aroma.
Mix tuna + mayo
Combine tuna and mayo until creamy.
Optional: Stir in chopped kimchi (or a tiny dab of gochujang/sriracha).
Season the rice
In a bowl, gently mix the rice with sesame oil, salt, and sesame seeds.
Tip: Season lightly—tuna mayo and seaweed add plenty of salt.
Fill and shape
Scoop rice into your palm (or use plastic wrap). Make a small “nest,” add a generous spoon of tuna mayo, then close and roll into a ball.
Coat with seaweed/furikake
- Seaweed flakes/furikake: roll the outside to coat.
- Seasoned seaweed sheets (dosirak gim): crush into flakes (easy inside a clean bag), then coat.
Eat immediately (best texture!)
Nutty, creamy, savory—great for quick lunch, picnic, or “I need food now” moments.
Quick tips
- Slightly warm rice shapes more easily and seals around the filling.
- Wet hands (or use plastic wrap) to prevent sticking.
- For extra flavor, add green onion, black pepper, or mix a little sriracha/gochujang into the tuna mayo.
Variations (so you don’t get bored)
- Kimchi tuna mayo jumeokbap: chopped kimchi + a drip of sesame oil in the filling.
- Spicy version: gochujang or sriracha + a pinch of sugar/honey (optional) in the tuna mayo.
- More crunch: minced cucumber (squeezed dry) or diced pickles.
- Onigiri-ish twist: use furikake + shape into triangles if you prefer.
Storage + lunchbox notes
- Best fresh: the seaweed stays crisp and the rice stays tender.
- If packing for later: keep coating separate (if possible) and roll right before eating.
- For food safety, don’t leave tuna-mayo rice at room temp for long—pack with an ice pack if it’ll sit out.
FAQ (Frequently Asked Questions)
Can I use leftover cold rice?
Yes. It’s easier if the rice is slightly warm, so microwave cold rice with a splash of water, covered, until pliable.
What tuna works best—oil-packed or water-packed?
Either works. Oil-packed is richer, while water-packed is lighter. Just drain well so the filling isn’t runny.
What if I don’t have dosirak gim?
Use seaweed flakes, furikake, or crushed roasted seaweed snacks. The goal is a savory outer layer.
How do I stop the rice from sticking to my hands?
Wet your hands with water or use plastic wrap. A tiny dab of sesame oil on gloves also helps.
Can I make this without mayo?
Yes. Try Greek yogurt, mashed avocado, or a little cream cheese for a different but still tasty variation.
Is this the same as tuna mayo onigiri?
The flavors are similar, but the style differs. Jumeokbap is usually more casually hand-formed and often mixed or coated, while onigiri is more structured and wrapped.
