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Spicy Tuna Kimbap

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Seaweed rice rolls filled with spicy tuna, crisp vegetables, and savory seasonings—perfect handheld snacks or picnic bites.

Ingredients

Scale
  • 2 cups cooked short-grain rice
  • 1 Tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 8 nori sheets
  • 1 can (5 oz/140 g) tuna packed in water, drained
  • 2 Tbsp mayonnaise
  • 1 Tbsp gochujang (Korean chili paste)
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 small carrot, julienned
  • 1 cucumber, julienned
  • ½ avocado, sliced
  • 4–6 pickle radish strips (danmuji)
  • Optional: toasted sesame seeds for garnish

Instructions

  1. Mix rice vinegar, sugar, and salt into warm cooked rice; fluff and set aside.
  2. In a bowl, combine drained tuna, mayonnaise, gochujang, sesame oil, and soy sauce until well mixed.
  3. Place a nori sheet, shiny side down, on a bamboo mat or clean surface.
  4. Spread about ½ cup seasoned rice evenly over the nori, leaving a 1‑inch strip at the top edge.
  5. Lay a line of spicy tuna filling across the bottom third of the rice.
  6. Add julienned carrot, cucumber, avocado slices, and pickle radish alongside tuna.
  7. Roll tightly using the mat or fingers, applying gentle pressure to form a firm roll.
  8. Brush the exposed nori edge with a little water to seal the roll.
  9. Repeat for remaining ingredients to make 8 rolls total (cut each roll into 6–8 pieces).
  10. Sprinkle with toasted sesame seeds if desired and serve immediately or chilled.

Notes

  • Use canned tuna in water for a lighter filling; tuna in oil adds richness.
  • Adjust spiciness by varying gochujang amount, or swap for Sriracha.
  • Add a strip of omelet or spinach for extra color and nutrition.
  • Keep rolls covered with a damp cloth to prevent drying before slicing.
  • Store in fridge for up to 1 day; wrap tightly to maintain shape.

Nutrition

Find it online: https://ukfinda.com/spicy-tuna-kimbap/