Quick Easy Korean Spicy Tuna Kimbap (2024)

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!

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 ½ 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.

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.

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.

​Where 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.

​Any 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 it’s very old rice, it’s best not to use it or it’ll 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!

• Korean Rice Balls (Jumeokbap)
• Cheese Kimbap
• Pork Belly Kimbap
• Folded Kimbap

📖 Recipe