Portable rice pockets packed with flavourful jerk jackfruit filling, ideal for meal prep, picnics, or on-the-go snacking.
The Ultimate Hand Food: Crispy Jerk Jackfruit Rice Balls
If you’re looking for the perfect fusion of Caribbean heat and comforting texture, look no further. These Jerk Jackfruit Rice Balls are the ultimate “hand food” portable, crispy, and packed with a savory-spicy punch that will have everyone asking for seconds.
Whether you’re a long-time vegan or just looking for a creative meatless appetizer, this recipe transforms humble jackfruit into a “shredded chicken” style filling that’s wrapped in sticky rice and pan-seared to golden perfection.
Why You’ll Love This Recipe
- Texture Heaven: The outside is crispy and caramelized, while the inside is soft, gummy, and “meaty.”
- Portable & Party-Ready: Perfect for picnics, travel, or a game-day snack.
- The Flavor Trio: Spicy Jamaican jerk seasoning meets the sweet-savory depth of Korean bulgogi sauce.
The Star Ingredients
- Young Green Jackfruit: Must be the canned variety in brine (not syrup!). When shredded, it mimics the texture of pulled pork or chicken.
- Short-Grain Rice: This is the “glue.” Short-grain or sushi rice is naturally sticky, which is essential for holding the ball together.
- Bulgogi (Korean BBQ) Sauce: This adds a secret layer of complexity and helps the rice balls achieve a deep, crispy brown finish in the pan.
Step-by-Step Preparation
- Prep the Jackfruit Meat
Start by draining your jackfruit and soaking it in fresh water for 10 minutes to remove the brine. Crucial Tip: Use a clean dishcloth to squeeze out every drop of moisture. Shred the dry jackfruit with your hands until it looks like pulled chicken.
- Saute and Season
Brown the jackfruit in a skillet with grapeseed oil. Once it has some golden edges, add chopped green onions, a tablespoon of jerk seasoning (adjust for your spice level!), and a splash of bulgogi sauce. Let it cook down for 3 minutes until the flavors are locked in, then set it aside to cool.
- Form the Rice Balls
Take a handful of cooked, cooled short-grain rice and press it in your palms until it’s doughy. Make a small “cradle” in the center with your thumb, tuck in a teaspoon of the jerk jackfruit, and seal it with more rice.
Pro Tip: Keep a small bowl of water nearby to wet your hands—this prevents the rice from sticking to you instead of itself!
- The Secret Crisp
Heat oil in a heavy skillet (cast iron is best!). Place your rice balls in the pan. For that professional finish, brush a little extra bulgogi sauce on the rice as it fries. The sugars in the sauce will caramelize, creating a crunchy, savory “crust” similar to the prized burnt rice at the bottom of a pot.
Serving & Storage
These treats are best served after resting for a few minutes (the rice holds heat like lava!). They are delicious hot, but surprisingly good at room temperature, making them the perfect “make-ahead” snack for busy days.
