Bold, sesame-scented Korean rice rolls filled with creamy spicy tuna, fresh greens, and crunchy veggies—perfect for quick lunches, picnics, or grab-and-go snacks. Naturally dairy-free and easy to make gluten-free and halal.
1tablespoongochujang (halal-certified) or sriracha
1teaspoonsesame oil (for tuna)
1teaspoonsoy sauce or coconut aminos (halal; optional)
1stalkscallion, finely chopped
6leavesperilla or green leaf lettuce
1/2smallcucumber, julienned (optional)
1/2smallcarrot, julienned (optional)
1/2avocado, sliced (optional)
4–6stripspickled radish (danmuji; optional)
1teaspoonsesame oil, for brushing finished rolls
Instructions
Season warm cooked rice with 1 teaspoon sesame oil, sesame seeds, and salt; gently fold to combine and keep covered so it stays warm.
In a bowl, mix drained tuna with mayonnaise, gochujang or sriracha, 1 teaspoon sesame oil, soy sauce (if using), and chopped scallion until creamy but not runny.
Place a sheet of roasted seaweed shiny side down on a bamboo mat.
With damp fingertips, spread about 1/2 cup seasoned rice over the lower 3/4 of the nori, leaving the top 1/4 bare for sealing.
Lay perilla or lettuce across the center. Spoon a line of spicy tuna slightly below center; add cucumber, carrot, avocado, and pickled radish if using.
Use the mat to lift the bottom edge up and over the filling, tucking tightly. Continue rolling with gentle pressure to form a compact cylinder; moisten the bare edge with water to seal.
Brush the outside lightly with sesame oil; let rest 1 minute to set.
Slice into 6–8 pieces with a sharp, damp knife, wiping the blade between cuts for clean edges.
Repeat with remaining ingredients. Serve right away or pack for later.