Ingredients
Seaweed and Leaves
- 2 sheets nori (or gim, dry roasted seaweed)
- 4 perilla leaves (washed & dried with stems trimmed) or green leaf lettuce as a substitute
Seasoned Rice
- 2 cups cooked short grain rice (hot)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp salt
Spicy Tuna Filling
- 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)
Finishing Touches
- 1/2 tsp sesame oil (for seasoning kimbap rolls)
- 1/2 tsp sesame seeds (for garnish)
Instructions
- Drain Tuna: Strain the canned tuna using a fine sieve and press with a fork to remove excess liquid. Discard the liquid to prevent sogginess.
- Make Spicy Tuna Filling: In a medium bowl, mix the drained tuna with finely chopped green onions, Japanese mayo, and sriracha sauce. Adjust spiciness by adding more sriracha if desired. Set aside.
- Season Rice: In a large bowl with hot cooked rice, add 1 tsp sesame oil, 1 tsp sesame seeds, and 1 tsp salt. Mix thoroughly. Cover with a damp towel or lid to keep warm at room temperature.
- Prepare Seaweed: Place one sheet of nori or gim rough side up and shiny side down on a cutting board or bamboo sushi mat. Center 1 cup (half the portion) of the seasoned rice onto the seaweed. Spread the rice evenly, leaving a 1-inch border at the far end.
- Add Perilla Leaves: Place two perilla leaves overlapped in the center of the rice to fit within the seaweed sheet.
- Add Tuna Filling: Scoop half of the spicy tuna mixture onto the perilla leaves, shaping it into a thick log. Avoid spreading it thinly to prevent filling spillage when rolling.
- Fold Leaves: Carefully fold the perilla leaves over the tuna filling to enclose it.
- Roll Kimbap: Begin rolling from the end closest to you, applying firm but gentle pressure to tuck in ingredients securely without squeezing out the filling. Once rolled, place the seam side on the border area to seal using the residual rice heat.
- Oil the Roll: Brush or pour 1/2 tsp sesame oil evenly over the seaweed surface of the roll using clean hands or a brush. Repeat the entire rolling process with remaining ingredients to make the second roll.
- Slice and Garnish: Lightly coat a sharp knife with sesame oil to prevent sticking. Holding the roll firmly but gently, slice it into 1-inch thick pieces. Sprinkle sesame seeds over the cut rolls as garnish. Serve and enjoy your spicy tuna kimbap!
Notes
- Using hot rice is key to making the kimbap roll stick properly.
- Perilla leaves add authentic flavor, but green leaf lettuce is a suitable substitute.
- Adjust sriracha amount to control the spiciness level.
- Make sure to strain canned tuna well to avoid watery filling.
- Using a bamboo sushi mat helps achieve a tight, even roll, but it’s optional.
- Brush knife with sesame oil before slicing to prevent rice and filling from sticking.
- Consume immediately for best texture, or store covered in refrigerator for up to one day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Snack
- Method: No-Cook
- Cuisine: Korean
- Diet: Halal
