Spicy Tuna Kimbap (Quick & Easy Recipe)
If you love Trader Joe’s kimbap, you need to try this spicy tuna kimbap. This delicious seaweed rice roll is packed with flavor as well as protein. The perfect work lunch or afternoon snack!
Ingredients
- 2 cups cooked short-grain rice (2/3 cup uncooked rice)
- 1 tbsp sesame oil
- 1/8 tsp salt
- 2 sheets gim (nori)
- 4 perilla leaves
- 1/2 can spicy Korean tuna
- 1/2 tbsp kewpie mayo
- 4 strips yellow pickled radish
- 2 strips braised burdock root
Instructions
- First, prepare your rice according to the package instructions or rice cooker instructions. The end result should be about two cups of cooked rice.
- Add the sesame oil and salt to the cooked rice while still hot and thoroughly combine using a rice paddle. In a small bowl, combine the canned tuna and kewpie mayo. Stir to combine.
- Once the rice is room temperature, place a sheet of gim (shiny side down) on a bamboo mat or clean flat surface.
- Add about a cup of cooked sushi rice on top of the seaweed. Leave about a 2-inch border near the end of the seaweed.
- Then add two perilla leaves towards the edge without the border. Add two spoonfuls of the tuna mixture, two pieces of yellow pickled radish and one piece of braised burdock root on top of the perilla.
- Use the bamboo mat or your hands to roll the edge of the sheet over the fillings. Gently press to condense the fillings and continue rolling into a tight roll. Before you finish the roll, gently wet the border of the sheet. This will help the edge stick to the rest of the roll.
- Transfer to a cutting board and use a sharp knife to cut the kimbap into bite sized pieces. Sprinkle with sesame seeds and serve with soy sauce for dipping.