A rice paddle (Chinese: 饭勺, Japanese: shamoji (しゃもじ, 杓文字), Korean: 주걱; RR: Jugeok) is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, to dip gochujang, and to mix vinegar into the rice for sushi.

Rice paddles are traditionally made from bamboo, wood, or lacquer, and nowadays often from plastic.

The specific origin of the rice paddle is unknown, but it has been spotted in artifacts dating back to the 4th or 5th century. One such artifact originating from the Silla dynasty in Korea was excavated from the Gold Crown Tomb in Gyeongju along with a pot.

The Japanese version of the rice paddle, the 'shamoji', is said to have been first devised by a monk on Itsukushima, Hiroshima Prefecture. The word is an example of nyōbō kotoba, being derived from the first part of shakushi (杓子; "ladle"), plus the moji (文字; "character") suffix.

Modern rice cookers may include a rice paddle in the box, usually made of white plastic.

In Korea, rice paddles, or 'jugeok' (Korean: 주걱) were originally made out of wood in the 4th century, but began to be made out of brass during the Goryeo dynasty. Throughout the Joseon dynasty, they also began to be made from bamboo.

Modern rice paddles are typically made from plastic. When in use, they are dipped in water frequently during use to prevent rice from sticking to it. Some expensive plastic rice paddles have non-stick surfaces.

Rice paddles are also used to crush vegetables, such as garlic and cucumbers, as cleavers are used in Western cuisine.