Tuna Masago Rice balls (Ju-meok-bap) ☆

Tuna masago rice ball lunchbox with octopus stir fry, veggies and fruits

Tuna Masago Rice Ball (ju-meok-bap) -which means first rice - Recipe

In my Korean household, this tuna masago rice ball was a go-to childhood snack—warm, comforting, and made with love. This food always brought me a vibe of comfort with every bite.

Ingredients:

• 1 can Korean tuna (drained)

• 1-2 tbsp masago (fish egg)

• Korean sesame flakess

• 2-3 tbsp Kewpie mayo

• cooked white rice (cold or warm)

• Salt (to taste if needed)

• Optional: toasted seeds + chopped scallions.

Instructions:

1. Season Rice:

   • Lightly salt the warm rice and let it cool slightly for easy handling.

2. Make Filling:

   • In a bowl, mix drained tuna, sesame flakes, masago, and Kewpie mayo,. Add scallions and sesame seeds for more flavor.

3. Shape Rice Balls:

   • Wet your hands and sprinkle with a little salt.

   • Take a handful of rice and roll into a ball.

4. Finish:

   • Optional: Garnish with more scallions, masago (fish eggs) and kewpie mayo on top of the rice ball.