Spicy Tuna Kimbap
Spicy Tuna Kimbap is a delicious twist on the traditional Korean seaweed rice roll. With creamy, spicy tuna and fresh vegetables wrapped in crisp seaweed, it’s perfect for lunch, a snack, or a picnic. This quick and easy recipe is full of flavor and customizable to your taste!
Ingredients
- 2 cups cooked short-grain rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 8 sheets nori (roasted seaweed)
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 4-6 strips pickled radish (danmuji)
- optional toasted sesame seeds for garnish
Instructions
- Mix rice vinegar, sugar, and salt into warm cooked rice; fluff and set aside.
- In a bowl, combine drained tuna, mayonnaise, gochujang, sesame oil, and soy sauce until well mixed.
- Place a nori sheet, shiny side down, on a bamboo mat or clean surface.
- Spread about ½ cup seasoned rice evenly over the nori, leaving a 1-inch strip at the top edge.
- Lay a line of spicy tuna filling across the bottom third of the rice.
- Add julienned carrot, cucumber, avocado slices, and pickled radish alongside tuna.
- Roll tightly using the mat or fingers, applying gentle pressure to form a firm roll.
- Brush the exposed nori edge with a little water to seal the roll.
- Repeat for remaining ingredients to make 8 rolls total (cut each roll into 6–8 pieces).
- Sprinkle with toasted sesame seeds if desired and serve immediately or chilled.
Nutrition
Serving: 1servingsCalories: 250kcalCarbohydrates: 33gProtein: 12gFat: 8gSaturated Fat: 1gCholesterol: 25mgSodium: 500mgFiber: 2gSugar: 3g
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