This Spicy Tuna Kimbap is one of my favorite ways to use canned tuna and is also one of my favorite types of kimbap. It has plenty of crunchy vegetables that give it an amazing texture in every bite. I have left the burdock root and yellow pickled radish as optional, but if you have access to a Korean market, I highly recommend using them.
Can't get enough of Kimbap Recipes? Try my Cheese Kimbap and Folded Kimbap next!
๐ฐ๐ท About This Recipe
The first time I made kimbap they did not taste very good. I did not pick the right ingredients and I failed miserably at rolling them. I also put way too much rice so each piece was not very flavorful. However, I have made them a few more times, and I am getting better with every roll.
Kimbap needs to be treated with respect just like any other food. You have to give it the right balance of flavors and textures for it to taste good. For me, I love to add lots of crunchy vegetables like carrots, cucumbers, yellow pickled radish, and burdock root. The rice needs to be soft and the main protein should be well seasoned.
The spicy tuna filling I am using is made with canned tuna, sriracha, mayonnaise, lemon juice, and toasted sesame oil. It is inspired by the spicy tuna sauce used for Japanese tuna rolls. If you end up with leftovers, you can use it as a spread for crackers.
๐ง Ingredients
- Dried Seaweed (nori/gim): This is used for wrapping the kimbap. It is the same seaweed that is used for wrapping sushi. You can buy it at most Asian markets.
- Short-Grain Rice: You will need short-grain rice for the kimbaps to hold properly. It is much stickier than regular rice, so the rice can stick together and not fall apart.
- Spicy Tuna Filling: You will need canned tuna, sriracha, and mayonnaise. You can optionally add a splash of lemon and toasted sesame oil.
- Vegetables: You will need carrots and cucumbers at the bare minimum. If you want it to be more traditional, you can add burdock root and yellow pickled radish. I know not everyone has access to a Korean grocery store so I have left them as optional.
๐ช Instructions
For this recipe, you will need a bamboo mat for rolling the gimbap. If you do not have one, you can also use a large Ziplock bag. But it is not as sturdy.
STEP 1: Rinse the rice under cold tap water until the water runs clear. Cook it in a rice cooker or on the stovetop. When it is cooked, add salt and toasted sesame oil and mix until just combined. Be careful not to overmix or the rice will take on a mushy texture.
STEP 2: Now, let's make the filling. Make sure your tuna is drained well to prevent the filling from being soggy. In a small bowl, combine the tuna, sriracha, mayonnaise, salt, lemon juice, and toasted sesame oil.
STEP 3: In a small pot, boil 1 liter of water with ยฝ tablespoon of salt. Add the carrots and cook for 45 seconds. Drain and set aside.
STEP 4: Place a sheet of nori on a bamboo mat (or Ziplock bag). Spread ยพ cup rice evenly and leave 1 inch uncovered at the top. Add 2-3 heaping spoonfuls of tuna, carrots, and cucumber to the center of the rice. If you have burdock root and yellow pickled radish, you can add that too.
STEP 5: Using both hands, roll the mat tightly over the toppings. Squeeze firmly throughout the rolling to ensure it is tight. Remove the mat and set it aside. Drizzle toasted sesame oil and sprinkle sesame seeds on the roll.
STEP 6: Now it is time to cut the rolls. Grab a sharp knife and wet it with some tap water to prevent rice from sticking to it. Then, cut the roll into bite-size pieces. Enjoy!
๐ Recipe
Spicy Tuna Kimbap
Equipment
- 1 bamboo rolling mat
Ingredients
Rice
- 2 cups uncooked short-grain rice
- 2 cups water
- 2 teaspoons toasted sesame oil
- ยผ teaspoon coarse kosher salt
Spicy Tuna
- 340 g canned tuna (2 cans; drained)
- 5 tablespoons Japanese mayonnaise
- 2 ยฝ tablespoons sriracha
- ยผ teaspoon coarse kosher salt
- 1 teaspoon lemon juice (optional)
- 1 teaspoon toasted sesame oil (optional)
Blanched Carrots
- 1 small carrot (julienned)
- ยฝ tablespoon coarse kosher salt
Kimbap
- 4 nori sheets
- ยฝ cucumber (deseeded and julienned)
- burdock root (optional)
- yellow pickled radish (optional)
- toasted sesame oil
- sesame seeds
Instructions
- Rinse the rice under cold tap water until the water runs clear. Cook it in a rice cooker or on the stovetop. When it is cooked, add salt and toasted sesame oil and mix until just combined.
- In a small bowl, combine the drained tuna, sriracha, mayonnaise, salt, lemon juice, and toasted sesame oil.
- In a small pot, boil 1 liter of water with ยฝ tablespoon of salt. Add the carrots and cook for 45 seconds. Drain and set aside.
- Place a sheet of nori on a bamboo mat (or Ziplock bag). Spread ยพ cup rice evenly and leave 1 inch uncovered at the top. Add 2-3 heaping spoonfuls of tuna, carrots, and cucumber to the center of the rice. If you have burdock root and yellow pickled radish, you can add that too.
- Using both hands, roll the mat tightly over the toppings. Squeeze firmly throughout the rolling to ensure it is tight. Remove the mat and set it aside. Drizzle toasted sesame oil and sprinkle sesame seeds on the roll.
- Now it is time to cut the rolls. Grab a sharp knife and wet it with some tap water to prevent rice from sticking to it. Then, cut the roll into bite-size pieces. Enjoy!
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