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Easy 15-Minute Spicy Tuna Kimbap (Korean Seaweed Rice Rolls)

Four slices of homemade tuna kimbap featuring spicy orange tuna filling, served on a white plate.
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Make homemade Tuna Kimbap that tastes better than store-bought. This recipe focuses on the popular Spicy Tuna Mayo filling and is ready quickly, making it perfect for lunchboxes or quick dinners.

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
  • 2 sheets nori or gim (roasted seaweed)
  • 4 perilla leaves, washed and dried, stems removed
  • 1/2 teaspoon sesame oil to coat kimbap
  • 1/2 teaspoon sesame seeds to sprinkle on kimbap
  • For the Spicy Tuna Mixture:
  • 5.3 oz canned tuna in oil, drained
  • 2 tablespoons green onion, very finely chopped
  • 2 tablespoons Japanese mayo (Kewpie mayo recommended)
  • 1 tablespoon sriracha sauce (adjust for heat)

Instructions

  1. Prepare the rice: In a bowl, combine the cooked short grain rice with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 teaspoon salt. Mix gently until everything is evenly distributed.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained canned tuna, finely chopped green onion, Japanese mayo, and sriracha sauce. Mix well until you have a creamy, cohesive spicy tuna mayo filling.
  3. Prepare the nori: Lay one sheet of nori, shiny side down, on a bamboo rolling mat. Brush lightly with a few drops of water to help it stick later, if needed.
  4. Layer the rice: Spread about one-third of the seasoned rice evenly over the nori, leaving about a 1-inch border clear at the top edge.
  5. Add fillings: Place 2 perilla leaves near the bottom edge of the rice. Spoon half of the spicy tuna mixture in a line across the perilla leaves.
  6. Roll the kimbap: Starting from the bottom edge, use the mat to tightly roll the kimbap away from you, pressing gently to compact the filling. Moisten the clear edge of the nori with a little water to seal the roll shut.
  7. Repeat: Repeat steps 3 through 6 with the second sheet of nori and the remaining ingredients.
  8. Finish and slice: Brush the outside of each finished roll lightly with the remaining 1/2 teaspoon of sesame oil and sprinkle with sesame seeds. Use a sharp, damp knife to slice each roll into bite-sized pieces. Serve immediately or pack for a quick Asian meal prep.

Notes

  • For a less spicy version, substitute gochujang for sriracha or reduce the amount of hot sauce.
  • If you do not have perilla leaves, you can omit them or substitute with a thin slice of crisp lettuce or spinach for texture.
  • For best results when slicing, use a knife dipped in water between each cut to prevent the rice from sticking.

Nutrition

Find it online: https://cookingzenith.com/easy-tuna-kimbap-recipe/