Speedy Tuna Kimbap Guide (Printable Version)
Zesty and fast tuna-packed kimbap, ideal for quick bites or simple dinners. Whipped up in only 15 minutes!
# What You'll Need:
→ Main Ingredients
01 -
2 pieces nori or gim (seaweed sheets, toasted dry)
02 -
4 perilla leaves, cleaned & patted dry with cut stems (swap with lettuce if needed)
03 -
½ teaspoon oil from sesame
04 -
½ teaspoon seeds from sesame
→ Seasoned Rice
05 -
2 cups hot short-grain rice, freshly cooked
06 -
1 teaspoon oil from sesame
07 -
1 teaspoon seeds from sesame
08 -
1 teaspoon salt
→ Spicy Tuna Filling
09 -
5.3 oz tuna from can (oil or water packed), drained well
10 -
2 tablespoons chopped green onion, cut tiny
11 -
2 tablespoons Kewpie mayo or normal mayo
12 -
1-2 tablespoons sriracha (add less or more based on heat preference or swap with gochujang)
# Step-by-Step Guide:
01 -
Drain your canned tuna completely using a small strainer. Throw the tuna in a bowl with the tiny cut green onions, mayo, and sriracha. Mash everything with a fork till well combined. Give it a taste and add more hot sauce if you want. Put it aside for now.
02 -
Put your steaming hot rice in a big bowl. Add the sesame oil, seeds, and salt. Stir it all up. Keep it warm by putting a wet cloth or a lid on top.
03 -
Lay out your seaweed sheet rough side facing up on your board or bamboo mat. Spread 1 cup of your warm rice evenly, but leave about an inch empty at the far end. Put two perilla leaves overlapping down the middle of your rice.
04 -
Take half your spicy tuna mix and plop it on the perilla leaves. Shape it into a thick line right down the middle. Fold the leaves over your tuna to keep everything neat.
05 -
Start rolling from the edge nearest to you. Keep it tight and tuck as you go so nothing falls out. When you reach the end, the warm rice should help seal it all together.
06 -
Use your fingers or a little brush to spread sesame oil all over your roll. Then make your second roll the same way.
07 -
Wipe some sesame oil on a sharp knife. Cut each roll into pieces about an inch thick. Sprinkle some sesame seeds on top and they're ready to eat.
# Additional Notes:
01 -
Try to eat your kimbap within a few hours after making it so the seaweed stays crisp instead of getting mushy.