Print

Easy Spicy Tuna Kimbap (Korean Seaweed Rolls)

A plate of freshly cut tuna kimbap rolls showing the orange tuna filling and rice wrapped in nori seaweed.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this popular Korean comfort food at home. This recipe for Spicy Tuna Kimbap is quick, perfect for lunch boxes, and uses simple pantry staples for a satisfying meal.

Ingredients

Scale
  • 2 cups cooked short grain rice
  • 1 teaspoon sesame oil (for rice)
  • 1 teaspoon sesame seeds (for rice)
  • 1 teaspoon salt (for rice)
  • 1 (5.3 oz) can tuna in oil, drained
  • 2 tablespoons Japanese mayonnaise (Kewpie recommended)
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons green onion, very finely chopped
  • 4 sheets roasted seaweed (nori or gim)
  • 4 perilla leaves, washed and dried (optional)
  • 1 teaspoon sesame oil (for brushing rolls)
  • 1 teaspoon sesame seeds (for sprinkling)

Instructions

  1. Prepare the seasoned rice: In a bowl, combine the cooked short grain rice, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 teaspoon salt. Mix gently until everything is evenly distributed. Set aside.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained tuna, Japanese mayonnaise, Sriracha sauce, and finely chopped green onion. Mix well until you have a creamy, uniform spicy tuna mixture.
  3. Prepare the rolling station: Lay a bamboo sushi mat on your counter. Place one sheet of seaweed, shiny side down, on the mat. If using perilla leaves, place one leaf directly on top of the seaweed sheet.
  4. Spread the rice: Take about one-quarter of the seasoned rice and spread it evenly over the seaweed, leaving about a 1-inch border clear at the top edge of the seaweed sheet. This clear border helps seal the roll.
  5. Add the filling: Place a line of the spicy tuna mixture horizontally across the center of the rice. Do not overfill the roll.
  6. Roll the kimbap: Lift the edge of the mat closest to you, folding it up and over the filling, tucking the edge of the seaweed tightly. Continue rolling forward, pressing gently to keep the roll compact. Moisten the clear edge of the seaweed with a little water to seal the roll completely.
  7. Finish the roll: Brush the outside of the finished roll lightly with the remaining 1 teaspoon of sesame oil and sprinkle with sesame seeds.
  8. Slice and serve: Using a sharp, damp knife, slice the roll into bite-sized pieces. Serve your homemade kimbap immediately or pack it for a quick lunch idea.

Notes

  • If you do not have perilla leaves, you can skip them or substitute with a thin slice of cucumber for crunch.
  • For easy slicing, wipe your knife blade with a damp cloth between each cut.
  • This recipe is great for bento box filling or picnic food rolls.

Nutrition

Find it online: https://cookingbycarla.com/easy-tuna-kimbap-recipe-quick-lunch/