Spicy Tuna Kimbap. A delicious seaweed rice roll filled with perilla leaves and a spicy tuna mayo filling. This popular Korean dish serves well as a light meal, snack idea for road trips, picnics, or in a lunch box. Ready in 15 minutes with cooked rice!
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What is Spicy Tuna Kimbap?
Spicy Tuna Kimbap is also called Spicy Tuna Gimbap or in Korean, Chamchi Kimbap. It's a seaweed rice roll with fresh perilla leaves and a creamy spicy tuna mayo mixture. This is a popular Korean food sold at many convenience stores. Furthermore, it's a favorite for many commuters or students as it's affordable, delicious and filling.
This is my favorite Korean food ever because the creamy tuna filling with the fragrant perilla leaves wrapped in rice and roasted seaweed hits the spot for me. Whenever, I'm not sure what to eat, this quick spicy tuna kimbap recipe is it! If you have leftover rice, it's comes together quickly since the canned tuna is cooked.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Nori sheets or gim: this is a dry roasted seaweed. Most Asian or Korean grocers will sell this. They come in plastic packs, and I recommend buying the one with a resealable zip.
- Perilla leaves: these have a wonderful fragrant sesame-mint like smell. Korean grocers will sell this in the produce aisle with stems removed or left on. If you can't find this item, sub with green leaf lettuce.
- Sesame oil
- Sesame seeds: to garnish our kimbap.
For the seasoned rice:
- Cooked short grain rice aka Sushi rice or Calrose rice: this is highly recommended for making any rice rolls as we want the rice to stick together. I wouldn't recommend medium to long grain rice for this recipe, or it'll fall apart.
- Sesame oil
- Sesame seeds
- Salt
For the tuna mayo mixture:
- Canned tuna: I prefer using canned tuna in oil for best flavor but feel free to use canned tuna in water.
- Green onion: I find this helps balance out the fishy taste in the tuna.
- Kewpie mayo aka Japanese mayo: this is much creamier and thicker than regular mayo. Any Asian grocer will sell it. You can also find it online. If you don't have this ingredient, substitute with regular mayo.
- Sriracha sauce: the key ingredient to giving our spicy tuna filling some heat! If you don't have this ingredient, substitute with hot chili sauce or chili oil.
How to Make Spicy Tuna Kimbap
Prepare Tuna Mayo Mixture
In a medium bowl, combine drained tuna, green onion, kewpie mayo and sriracha sauce. Set aside.
Season the Rice
In a large bowl with hot cooked rice, season with sesame oil, sesame seeds, and a bit of salt. Mix well. Cover with a damp towel or lid and keep warm at room temperature.
Lay out Roasted Seaweed
Vertically place a nori sheet rough side up and shiny side down on a cutting board. Optionally, if you have a bamboo mat, you can place the nori on top of that.
Evenly Spread Rice
Take a cup of rice and place it in the center of the nori. Using clean hands or a rice paddle, evenly spread the portion of rice out and create a 1 to 2-inch border at the top of the seaweed or the end furthest away from you.
Add Perilla Leaves
Place two perilla leaves in the center of the rice, overlapping them so they can fit.
Add Tuna Mayo Mixture
Scoop half of the spicy tuna mixture on top of the perilla leaves and evenly shape the tuna mixture into a thick log (See images in blog post for visual aid). Do not spread it out thinly or when you roll it, the tuna filling will spill out from the sides. With enough rolling pressure, the tuna filling should evenly distribute.
Fold the perilla leaves over the tuna mixture, to hold the tuna mixture in.
Rolling the Kimbap
To begin rolling, start at the end closest to you. Firmly roll and tuck the ingredients and be careful not to squeeze the tuna filling out as you roll.
Once you reach the end, let the roll sit on top where the border was so it can stick to the rest of the roll with the residual heat from the rice.
Season with Sesame Oil
Then evenly pour Ā½ teaspoon sesame oil on the kimbap roll and with clean hands or a brush, spread it all over the seaweed.
Repeat the above steps for the remaining roll.
Slice and garnish
Next rub some sesame oil on a sharp knife. Firmly hold your kimbap with your dominant hand (but don't squeeze) and slice it with the knife into 1-inch-thick pieces. Then garnish with sesame seeds. Enjoy!
Storage & Reheating
If you have leftovers, please make sure to store them in an airtight container in the fridge for next day. Warning: leftovers don't taste as great as the cold air in the fridge hardens the rice.Ā
Microwave kimbap covered with a damp paper towel for 30-60 seconds until warm. Alternatively, you can dip the kimbap pieces in beaten egg and fry them in a pan on medium heat on both sides until the egg is cooked and the roll is warm throughout.Ā
FAQ & Substitutions
Can I substitute the sushi rice with long grain rice?
I highly recommend short-grain rice for this recipe as it sticks together better in any sushi roll. Long grain white rice has a harder time sticking together.
āWhere can I find perilla leaves?
H-mart or any Korean grocer will sell these leaves in the produce section. If you can't find them, substitute with green leaf lettuce.
Where can I find kewpie mayo or Japanese mayo?
Most Asian grocers will sell this kewpie mayo or Japanese mayo. You can also find it online, like on Amazon. However, if you can't find it, substitute with regular mayo.
Where can I find nori sheets?
Most Asian grocery stores will carry this item in the international aisle.
āAny substitutes for Sriracha sauce?
Feel free to substitute with the following:
- hot chili sauce
- chili oil
- gochujang which is Korean red pepper paste
Can I use leftover cooked rice in the fridge?
Rice from 1-2 days ago is okay to use. You can microwave it covered with a damp paper towel for 90 seconds until hot. If itās very old rice, itās best not to use it or itāll have a hard time sticking together.
Can you eat kimbap the next day?
These spicy tuna seaweed rice rolls are best consumed within 12 hours. Moreover, when cooked rice is sitting at room temperature, it can grow bacteria quickly, so it doesn't last a long time.
Is kimbap eaten hot or cold?
It's usually eaten fresh at room temperature while it's still warm. However, if the kimbap is stored in the cold, the rice hardens and it won't be as tasty.
What is the difference between sushi and kimbap?
Kimbap originates from Korea and is usually made of cooked ingredients. Koreans will usually coat the kimbap with toasted sesame oil and garnish with sesame seeds for additional flavor.
On the other hand, the Japanese use cooked rice and raw fish to make Japanese sushi. Sesame oil is only mixed into the cooked rice and not applied to the sushi roll.
Other recipes you may enjoy!
š Recipe
Easy 15-min. Spicy Tuna Kimbap
Ingredients
- 2 sheets nori or gim (roasted seaweed)
- 4 perilla leaves washed and dried with stems removed
- Ā½ teaspoon sesame oil to coat kimbap
- Ā½ teaspoon sesame seeds to sprinkle on kimbap
For the rice:
- 2 cups cooked short grain rice
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon salt
For the tuna mixture:
- 5.3 oz canned tuna in oil for best taste, or substitute with canned tuna in water
- 2 tablespoon green onion very finely chopped
- 2 tablespoon Japanese mayo aka Kewpie mayo or sub with regular mayo
- 1 tablespoon sriracha sauce (add another tablespoon if you like it spicier)
Instructions
- Drain the canned tuna of it's liquids using a fine sieve. Transfer canned tuna to a medium bowl. Add green onions, kewpie mayo and sriracha sauce to the tuna and mix well. Set aside.
- In a large bowl with hot cooked rice, season with sesame oil, sesame seeds, and a bit of salt. Mix well. Cover with a damp towel or lid and keep warm.
- Vertically place a nori sheet rough side up on a cutting board. Optionally, if you have a bamboo mat, you can place the nori on top of that.
- Take a cup of rice and place it in the center of the nori. Using clean hands or a rice paddle, evenly spread the portion of rice out and create a 1 inch border at the end furthest away from you.
- Place two perilla leaves in the center of the rice, overlapping them so they can fit.
- Scoop half of the spicy tuna mixture on top of the perilla leaves and evenly shape the tuna mixture into a thick log (See images in blog post for visual aid). Do not spread it out thinly or when you roll it, the tuna filling will spill out from the sides. With enough rolling pressure, the tuna filling should evenly distribute.
- Fold the perilla leaves over the tuna mixture, to hold the tuna mixture in. (See images in blog post for visual aid).
- To begin rolling, start at the end closest to you. Firmly roll and tuck in the ingredients and be careful not to squeeze the tuna filling out as you roll.
- Once you reach the end, let the roll sit on top where the border was so it can stick to the rest of the roll from the residual heat of the rice.
- Evenly pour Ā½ teaspoon sesame oil on the kimbap roll and with clean hands or a brush, spread it all over the seaweed.
- Repeat the above steps for the remaining roll.
- Rub some sesame oil on a sharp knife. Firmly hold your kimbap with your dominant hand (but don't squeeze) and slice it with the knife into 1-inch-thick pieces. Then garnish with sesame seeds. Enjoy!
Michelle | Sift & Simmer
I love kimbap but don't have it as nearly as much as I should! This tuna kimbap looks delicious and healthy. It would be a good way to get my kids to eat more veggies since they already love sushi-style food!
Heidi | The Frugal Girls
I know I need to try this recipe! Your totally tasty looking Tuna Kimbap look absolutely fabulous, and I bet the sriracha gives it such a fun boost of flavor!
Mary SM
This looks sooooo good!
Iām going to fix it tomorrow.
christieathome
Thanks so much! I hope you enjoy it!
Stephanie
Wow!!! This recipe is soooooo delicious and super easy to whip up! Definitely going to be a regular snack in our house. Thank you for sharing. š
Nat V C
This was so flavorful, delicious,
and so much fun to make!
I am very new to Korean cooking, and this was nice and simple! Thanks so much! I will definitely be making this again!
christieathome
Thanks so much for making my recipe and for leaving a kind review, Nat! So glad you liked it and welcome to Korean cooking! I hope you continue to enjoy this wonderful and flavourful cuisine š