Easy 15-min Spicy Tuna Kimbap (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 sheets nori or gim (dry roasted seaweed)
02 -
4 perilla leaves, washed & dried with stems trimmed (or sub with green leaf lettuce)
03 -
½ teaspoon sesame oil
04 -
½ teaspoon sesame seeds
→ Seasoned Rice
05 -
2 cups cooked short-grain rice, hot
06 -
1 teaspoon sesame oil
07 -
1 teaspoon sesame seeds
08 -
1 teaspoon salt
→ Spicy Tuna Filling
09 -
5.3 oz canned tuna in oil or water, strained
10 -
2 tablespoons green onion, finely chopped
11 -
2 tablespoons Japanese mayo (Kewpie) or regular mayo
12 -
1-2 tablespoons sriracha sauce (adjust to spice tolerance or substitute with gochujang)
# Instructions:
01 -
Strain canned tuna using a fine sieve to remove liquids. Combine strained tuna, green onions, Japanese mayo, and sriracha sauce in a bowl. Mix well using a fork. Taste and adjust spice level, then set aside.
02 -
In a large bowl with hot cooked rice, add sesame oil, sesame seeds, and salt. Mix thoroughly. Cover with a damp towel or lid to keep warm.
03 -
Place a sheet of nori rough side up on a cutting board or bamboo sushi mat. Add 1 cup of seasoned rice and spread evenly, leaving a 1-inch border at the far end. Place two overlapping perilla leaves in the center of the rice.
04 -
Scoop half of the spicy tuna mixture onto the perilla leaves. Shape the filling into a thick log in the center. Fold the perilla leaves over the tuna to secure the filling.
05 -
Begin rolling the kimbap from the side closest to you. Firmly roll and tuck while preventing the filling from spilling. Seal the edge with residual heat from the rice.
06 -
Brush the roll evenly with sesame oil using clean hands or a brush. Repeat the process for the second roll.
07 -
Brush or rub sesame oil on a sharp knife. Slice each roll into 1-inch-thick pieces. Garnish with sesame seeds and serve.
# Notes:
01 -
For the best taste, serve kimbap within a few hours of preparation to prevent the seaweed from becoming soggy.