Name: Easy 15-Minute Spicy Tuna Kimbap Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 sheets nori (or gim, dry roasted seaweed); 4 perilla leaves (washed & dried with stems trimmed) or green leaf lettuce as a substitute; 2 cups cooked short grain rice (hot); 1 tsp sesame oil; 1 tsp sesame seeds; 1 tsp salt; 5.3 oz canned tuna in oil (or canned tuna in water); 2 tbsp green onion (very finely chopped); 2 tbsp Japanese mayo (Kewpie mayo or regular mayo); 1-2 tbsp sriracha (adjust based on spice tolerance, or substitute with gochujang); 1/2 tsp sesame oil (for seasoning kimbap rolls); 1/2 tsp sesame seeds (for garnish)

Jump to Recipe· 3.8 from 67 reviews

If you are looking for a vibrant, tasty snack that will knock your socks off in no time, then you absolutely must try this Easy 15-Minute Spicy Tuna Kimbap Recipe. This delightful Korean-inspired roll combines the freshness of perilla leaves, the rich umami of spicy tuna, and the comforting softness of perfectly seasoned rice, all wrapped in crisp nori. It’s a whirlwind of flavor and texture wrapped into a neat, portable roll that you can whip up faster than your favorite takeout, making it an instant favorite for busy weeknights or casual get-togethers.

Ingredients You’ll Need

The image shows ingredients neatly arranged on a white marbled surface. On the left side, a white plate holds a stack of nine dark green seaweed sheets, and above it, another white plate has several large, shiny green leaves placed in a small pile. To the right, there are several small clear glass bowls each holding different ingredients: a bowl with white cooked rice, a bowl with flaked tuna, a small bowl with bright red sauce, another with golden oil, one with creamy mayonnaise, a bowl of chopped green spring onions, a bowl with white salt, and lastly a bowl containing tan-colored sesame seeds. Each ingredient is clearly separated and easy to see. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Easy 15-Minute Spicy Tuna Kimbap Recipe lies in its simple yet thoughtfully chosen ingredients. Each component brings something essential to the dish — from the fragrant perilla leaves to the flavorful mayo-spiked tuna — creating a balanced bite that’s exciting and satisfying.

2 sheets nori (or gim): Provides the crispy, savory exterior that holds everything together with a signature oceanic flavor.
4 perilla leaves: Adds a refreshing, slightly minty note that’s a perfect contrast to the spicy tuna filling.
1/2 tsp sesame oil (to season kimbap): Infuses the roll with a warm, nutty aroma enhancing every bite.
1/2 tsp sesame seeds (to garnish kimbap): Offers a subtle crunch and visual appeal on the finished roll.
2 cups cooked short grain rice (hot): The sticky base that keeps your kimbap rolls intact and chewy in a comforting way.
1 tsp sesame oil: Seasoning the rice adds that rich, toasty undertone crucial to authentic flavor.
1 tsp sesame seeds: Mixed into rice for added texture and a nutty accent.
1 tsp salt: Vital for perfectly seasoning the rice without overpowering other elements.
5.3 oz canned tuna in oil: The star protein, creamy and ready to combine with spice to make the irresistible filling.
2 tbsp green onion (very finely chopped): Provides freshness and a subtle bite that lifts the tuna mix.
2 tbsp Japanese mayo (Kewpie mayo preferred): Creamy, slightly sweet, and tangy, this mayo is key for mellowing heat and binding ingredients.
1-2 tbsp sriracha: Adjust depending on your spice preference; adds fiery kick and depth to the tuna filling.

How to Make Easy 15-Minute Spicy Tuna Kimbap Recipe

Step 1: Prepare the Spicy Tuna Filling

Start by opening your canned tuna and draining it very well through a fine sieve, pressing with a fork to get rid of any excess oil or liquid. This step ensures your kimbap isn’t soggy and keeps the filling perfectly creamy but not watery. Then, in a medium bowl, mix the drained tuna with finely chopped green onions, Japanese mayo, and sriracha. This blend creates a creamy, spicy filling bursting with flavor. Taste it and feel free to add more sriracha to match your spice tolerance—it’s your chance to personalize the heat level!

Step 2: Season the Rice

In a large bowl, combine your freshly cooked hot short grain rice with a teaspoon of sesame oil, a teaspoon of sesame seeds, and a pinch of salt. This simple seasoning is transformative—it gives the rice a subtle nuttiness and a well-rounded flavor that ties all the ingredients together beautifully. Once seasoned, cover the rice with a damp towel or lid to keep it warm while you prepare the rest of the ingredients.

Step 3: Assemble the Kimbap

Lay a sheet of nori or gim onto your cutting board or bamboo sushi mat. Spread 1 cup of the warm, seasoned rice evenly across the center, leaving about an inch of space on the far edge to seal later. The rice layer should be flat but not too thick—this is the foundation of your roll’s perfect bite. Next, place two perilla leaves right in the center of the rice, overlapping slightly so they comfortably fit. These leaves are the refreshing green bridge that will envelope the tuna filling.

Step 4: Add the Spicy Tuna and Roll

Scoop half of your spicy tuna mixture onto the perilla leaves, carefully shaping it into a thick log rather than spreading it thinly. This technique prevents the filling from spilling out while rolling and ensures every bite is loaded with flavor. Fold the perilla leaves over the tuna to snugly hold it in place. Begin rolling from the end closest to you, using firm but gentle pressure to keep everything tight without squeezing the tuna out. When you reach the end, let the exposed border area seal the roll naturally with the rice’s residual heat.

Step 5: Final Touches and Slice

Brush the outside of the roll evenly with half a teaspoon of sesame oil, adding a glossy shine and enhancing the nutty aroma. Repeat this entire process with the remaining ingredients to make a second roll. To neatly slice the kimbap, rub some sesame oil on your knife’s blade, then cut the roll into 1-inch thick pieces with a firm, steady hand. This step prevents the seaweed from tearing and keeps your slices clean and uniform. Finally, sprinkle the slices with sesame seeds for that final touch of texture and eye-catching detail.

How to Serve Easy 15-Minute Spicy Tuna Kimbap Recipe

A close-up view of a sushi roll being held by metal chopsticks shows a single piece with four distinct layers: a thin black seaweed outer layer, a thick white rice layer studded with light brown sesame seeds, an inner layer of green leafy vegetable, and a central filling of soft, pale pink fish mixture with some sesame seeds on top. The rest of the sushi roll pieces are arranged neatly on a white plate on a white marbled surface, slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your kimbap is like adding the cherry on top. Fresh sesame seeds sprinkled on the outside add delightful crunch and a toasty scent. You could also serve with extra sriracha or a little soy sauce on the side to allow each diner to customize their spice and salt levels. Thinly sliced pickled radish or crunchy cucumber sticks can bring an extra burst of freshness on the plate.

Side Dishes

This Easy 15-Minute Spicy Tuna Kimbap Recipe stands strong on its own but pairing it with traditional Korean sides like kimchi, steamed edamame, or a light miso soup builds a complete, satisfying meal. A simple seaweed salad or pickled vegetables also offer a crisp contrast to the creamy spicy tuna filling.

Creative Ways to Present

Bring some fun to the table by arranging your kimbap slices in a vibrant sushi-style platter, alternating with colorful garnishes like carrot sticks, avocado slices, or edible flowers. Wrap smaller bite-sized kimbap pieces in lettuce leaves for a fresh handheld twist. You could even create a deconstructed bowl version by layering rice, spicy tuna, and perilla leaves, drizzling sesame oil and sriracha on top for a quick “kimbap bowl” experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftover kimbap rolls, wrap them tightly in plastic wrap or store them in an airtight container to keep the rice from drying out. They are best enjoyed within 24 hours for optimal freshness, though they can stay good for up to 2 days in the fridge.

Freezing

This recipe is not ideal for freezing since the texture of the rice and the seaweed tends to change and become chewy or soggy once thawed. It’s better to enjoy your kimbap fresh or refrigerated rather than frozen.

Reheating

When ready to eat leftovers, let your kimbap roll sit out at room temperature for 10–15 minutes before slicing. For a slightly warm bite, you can gently warm the roll in a microwave for just 10 seconds wrapped in a damp paper towel. Avoid overheating, as the mayo and rice texture can be affected.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Absolutely! While Kewpie mayo has a slightly sweeter and richer profile that complements the filling beautifully, regular mayo works just fine. You might add a pinch of sugar or a little rice vinegar to mimic that signature tang if you want.

Is canned tuna the best choice for this recipe?

Canned tuna in oil works best because its richness blends well with the spicy mayo mixture. Tuna in water is leaner and a bit drier but still usable—you may want to add a little extra mayo to compensate.

Can I substitute perilla leaves with something else?

Yes, if you can’t find perilla leaves, green leaf lettuce or butter lettuce makes a good alternative. They add freshness but won’t have the distinct minty flavor of perilla.

How spicy is this Easy 15-Minute Spicy Tuna Kimbap Recipe?

The level of spice depends on how much sriracha you add. Start with 1 tablespoon if you prefer mild heat and go up to 2 tablespoons for a bolder kick. You can always adjust to suit your taste buds.

Can I add other fillings or vegetables?

Definitely! While this recipe focuses on spicy tuna and perilla, feel free to add julienned carrots, cucumber, or pickled radish for added crunch and color. Just keep the proportions balanced for easy rolling.

Final Thoughts

Making this Easy 15-Minute Spicy Tuna Kimbap Recipe is like inviting a little burst of Korean flavor magic into your kitchen without any hassle. It’s quick, delicious, and totally customizable, perfect for those moments when you want something special but simple. Trust me, once you try rolling and tasting your first bite, you’ll be hooked on this savory, spicy, perfectly textured delight. So gather your ingredients and dive right in—you won’t regret it!