Description
Spicy Tuna Kimbap is a flavorful Korean-inspired rice roll featuring seasoned tuna mixed with a spicy mayonnaise sauce, combined with fresh vegetables and wrapped in roasted seaweed. This recipe offers a delightful balance of spicy, savory, and fresh textures, perfect for a light lunch, snack, or picnic treat.
Ingredients
Scale
Rice
- 2 cups short-grain white rice
- 2 1/4 cups water
- Salt to taste
- 1 tablespoon sesame seeds
Spicy Tuna Filling
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
Vegetables and Wrap
- 1 carrot, julienned
- 1 cucumber, sliced into thin strips
- 5 sheets roasted seaweed (nori)
- Optional: Pickled radish, avocado
Instructions
- Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Drain and place it in a saucepan with 2 1/4 cups water. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes or until tender and water absorbed. Let sit covered for another 10 minutes.
- Prepare Spicy Tuna Mixture: In a bowl, combine drained tuna, mayonnaise, sriracha sauce, soy sauce, and sesame oil. Mix until well incorporated. Set aside.
- Prepare Vegetables: Julienne the carrot and slice the cucumber into thin strips. If using, slice pickled radish and avocado thinly.
- Season Rice: Spread the cooked rice on a plate, sprinkle with a pinch of salt and sesame seeds, and allow it to cool slightly.
- Assemble Kimbap: Place a sheet of nori on a bamboo sushi mat or clean surface. Spread a thin, even layer of the seasoned rice over the nori, leaving about an inch strip uncovered at the top to seal the roll.
- Add Filling: Spread a line of the spicy tuna mixture across the middle of the rice layer. Top with carrot and cucumber strips, adding optional pickled radish or avocado if desired.
- Roll Kimbap: Using the bamboo mat, gently roll the kimbap over the fillings, rolling away from you to keep it tight. Continue rolling until the nori completely wraps around the rice and filling.
- Seal the Roll: Moisten the uncovered edge of the nori with a little water and press to seal tightly. Repeat the process with remaining ingredients.
- Slice and Serve: Using a sharp knife, slice each roll into bite-sized pieces. Clean the knife between cuts for clean slices. Serve immediately or refrigerate for later.
Notes
- Use short-grain rice for the best sticky texture that holds the roll together.
- Adjust the amount of sriracha to control the spiciness of the tuna filling.
- The bamboo sushi mat helps achieve a tight and even roll but can be substituted with parchment paper if unavailable.
- For a gluten-free version, use gluten-free soy sauce.
- Serve with pickled ginger or kimchi for additional flavor.
