15-min Tuna Kimbap Delight (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 nori or gim sheets (toasted seaweed)
02 -
4 clean, dry perilla leaves with cut stems (swap with green leaf lettuce if needed)
03 -
½ teaspoon sesame oil
04 -
½ teaspoon sesame seeds
→ Seasoned Rice
05 -
2 cups hot cooked short-grain rice
06 -
1 teaspoon sesame oil
07 -
1 teaspoon sesame seeds
08 -
1 teaspoon salt
→ Spicy Tuna Filling
09 -
5.3 oz drained canned tuna (oil or water packed)
10 -
2 tablespoons finely diced green onion
11 -
2 tablespoons Kewpie or regular mayo
12 -
1-2 tablespoons sriracha (adjust for heat or swap with gochujang)
# Steps to Follow:
01 -
Drain the tuna completely using a fine sieve. In a bowl, mix the drained tuna with diced green onions, mayo, and sriracha. Mash everything together with a fork. Check the spiciness and tweak if needed, then put aside.
02 -
Put the hot rice in a big bowl. Add your sesame oil, seeds, and salt. Stir everything well. Keep it warm by covering with a damp cloth or lid.
03 -
Lay a nori sheet rough side up on your cutting board or bamboo mat. Spread 1 cup of your warm rice evenly, leaving an inch free at the far edge. Place two overlapping perilla leaves right in the middle of your rice bed.
04 -
Take half your spicy tuna mix and spoon it onto the perilla leaves. Shape it into a thick line down the center. Wrap the perilla leaves around the tuna to keep everything in place.
05 -
Start rolling from the edge closest to you. Roll firmly while tucking to make sure nothing spills out. The warm rice will help seal the far edge as you finish rolling.
06 -
Using clean fingers or a brush, lightly coat the roll with sesame oil all over. Then make your second roll the same way.
07 -
Wipe some sesame oil on a sharp knife. Cut each roll into 1-inch pieces. Sprinkle with sesame seeds before serving.
# Additional Tips:
01 -
Try to eat your kimbap within a few hours after making it so the seaweed stays crisp instead of getting soft.