This 15-Minute Easy Spicy Tuna Kimbap is a delicious Korean-inspired rice roll filled with creamy, spicy tuna, fragrant perilla leaves, and perfectly seasoned rice. Wrapped in savory roasted seaweed, every bite delivers a wonderful combination of creamy, spicy, nutty, and refreshing flavors.
What makes this recipe a keeper is how effortlessly it comes together. Using already-cooked rice and a simple canned tuna filling, you can prepare two satisfying kimbap rolls in just 15 minutes. The Japanese mayonnaise adds richness, while Sriracha brings a gentle kick of heat. Fresh perilla leaves balance everything with their distinctive herbal aroma.
The sesame oil adds a beautiful nutty fragrance, and toasted sesame seeds provide a delicate finishing touch. It’s perfect for a quick lunch, an afternoon snack, or a light dinner when you want something flavorful without spending much time in the kitchen.
If you enjoy easy homemade Korean food, this is a recipe worth saving. Love this spicy tuna kimbap? Pin it to your Korean Recipes board on Pinterest so you can make it again!
Why You’ll Love This Recipe
- Ready in 15 Minutes: Using cooked rice and canned tuna eliminates lengthy preparation and additional cooking.
- Creamy With a Spicy Kick: Japanese mayonnaise creates a rich tuna filling, while Sriracha adds just the right amount of heat.
- Fresh and Flavorful: Perilla leaves bring a refreshing herbal aroma that balances the creamy filling.
- Simple Pantry Ingredients: Canned tuna, rice, nori, and a few seasonings are all you need.
- Perfect for Any Occasion: Enjoy it for lunch, pack it for a picnic, or serve it as a satisfying afternoon snack.
Easy Spicy Tuna Kimbap
Course: MainCuisine: KoreanDifficulty: Easy2
rolls10
minutes5
minutes450450
kcalCreamy Sriracha tuna, fresh perilla leaves, and nutty seasoned rice wrapped in roasted seaweed. An easy Korean-inspired meal ready in just 15 minutes.
Ingredients
- Kimbap
2 sheets nori or Korean gim
4 fresh perilla leaves, rinsed, dried, and stems trimmed
1 tsp sesame oil, for brushing the rolls
½ tsp toasted sesame seeds, for garnish
- Seasoned Rice
2 cups cooked short-grain rice, warm
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
1 tsp salt
- Spicy Tuna Filling
5.3 oz canned tuna in oil, drained
2 tbsp green onions, finely minced
2 tbsp Japanese mayonnaise
1–2 tbsp Sriracha sauce, to taste
Directions
- Prepare the Spicy Tuna: Drain the canned tuna thoroughly using a fine-mesh strainer. Press gently with a fork to remove excess oil. Transfer to a medium bowl and combine with the minced green onions, Japanese mayonnaise, and Sriracha. Mix until creamy and evenly combined. Set aside.
- Season the Rice: Place the warm cooked rice in a large bowl. Add 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, and salt. Gently mix until evenly seasoned. Cover with a clean, damp kitchen towel to keep the rice warm and prevent it from drying out.
- Prepare the Seaweed: Place one sheet of nori on a bamboo sushi mat or clean cutting board, with the rough side facing upward and the shorter edge closest to you.
- Spread the Rice: Divide the seasoned rice into two portions. Spread half of the rice evenly over the nori using a rice paddle or damp hands. Leave approximately 1 inch of uncovered seaweed along the far edge.
- Add the Filling: Arrange two perilla leaves in the center of the rice, slightly overlapping them. Spoon half of the spicy tuna mixture over the leaves and shape it into a thick, even strip. Fold the perilla leaves over the filling.
- Roll the Kimbap: Lift the edge closest to you and carefully roll the seaweed over the filling. Tuck the ingredients inward as you roll, keeping the filling secure without squeezing too tightly. Continue rolling toward the uncovered edge, then place the roll seam-side down.
- Finish and Slice: Brush the outside of the roll with sesame oil. Lightly coat a sharp knife with sesame oil and slice the kimbap into approximately 1-inch pieces. Sprinkle with toasted sesame seeds.
- Repeat and Serve: Repeat the process with the remaining ingredients to make the second roll. Arrange the slices on a serving plate and enjoy immediately.
Cooking Notes
- Use warm rice: Warm rice is easier to spread and helps the kimbap hold together. Avoid using freshly cooked rice that is excessively wet or mushy.
- Drain the tuna well: Excess oil can make the filling slippery and cause the kimbap to become difficult to roll.
- Adjust the spice: Start with 1 tablespoon of Sriracha for mild heat and increase to 2 tablespoons if you prefer a spicier filling.
- Keep your hands damp: Slightly wet hands prevent sticky rice from clinging to your fingers while spreading.
- Don’t overfill: Too much tuna makes rolling difficult and can cause the seaweed to split.
- Use a sharp knife: Wipe the blade clean between cuts and lightly coat it with sesame oil to achieve neat slices.
- Substitute perilla leaves: Fresh spinach or lettuce can work as alternatives, although the distinctive herbal flavor of perilla will be different.
- Best served fresh: Kimbap tastes best shortly after assembly. Refrigeration can make the rice firm and less pleasant in texture.
Nutrition
Estimated values per serving; one complete roll, based on two rolls per batch.
Yield: 2 rolls (approximately 250–260 g per roll).
Estimated total cooked batch weight: approximately 510 g.
The nutrition estimate accounts for drained tuna, cooked rice, mayonnaise, sesame oil, sesame seeds, seaweed, and seasonings. Actual values vary by tuna brand, mayonnaise, and the amount of Sriracha used.
Estimated Nutrition per Serving
- Calories: 450 kcal
- Fat: 19 g
- Carbohydrates: 57 g
- Protein: 20 g
