Spicy Tuna Kimbap Recipe: How to Make Korean Tuna Rolls at Home

This Spicy Tuna Kimbap is a favorite way to use canned tuna and one of my top kimbap varieties. Crisp vegetables give each bite a delightful contrast of texture. Burdock root and yellow pickled radish are optional, but if you can visit a Korean market I highly recommend adding them for authenticity.

Love kimbap? Try my Cheese Kimbap and Folded Kimbap recipes next.

🇰🇷 About This Recipe

My first attempt at kimbap wasn’t great — I chose the wrong ingredients, overstuffed the rolls with rice, and my rolling technique needed work. After a few tries I learned the importance of balance: the right mix of flavors, the right texture in the rice, and crunchy vegetables to offset the creamy filling.

I like to include carrots and cucumber for crunch, and when available I add yellow pickled radish and burdock root for that classic flavor. The rice should be cooked until tender and seasoned lightly so it complements, not overpowers, the filling.

The spicy tuna filling here uses canned tuna mixed with sriracha, Japanese mayonnaise, a touch of lemon, and toasted sesame oil. It’s inspired by the spicy tuna used in Japanese rolls and also makes a great cracker spread if you have leftovers.

🧂 Ingredients

• Dried seaweed (nori/gim): Used to wrap the kimbap, similar to sushi nori. Available at most Asian markets.
• Short-grain rice: Sticky short-grain rice helps the kimbap hold together. Use this rather than long-grain rice.
• Spicy tuna filling: Canned tuna combined with sriracha and mayonnaise. A splash of lemon and toasted sesame oil brightens the mixture.
• Vegetables: Carrot and cucumber are essential for crunch. Burdock root and yellow pickled radish are optional but traditional additions when available.

🔪 Instructions

You’ll want a bamboo rolling mat for the best results; a large Ziplock bag can substitute in a pinch but won’t be as sturdy.

STEP 1: Rinse the rice under cold water until it runs clear. Cook in a rice cooker or on the stovetop. Once done, season with salt and toasted sesame oil and fold gently—avoid overmixing to keep the rice from becoming mushy.

STEP 2: Prepare the filling. Drain the canned tuna thoroughly to prevent sogginess. In a bowl, mix the drained tuna with sriracha, Japanese mayonnaise, a pinch of salt, optional lemon juice, and a little toasted sesame oil.

STEP 3: Blanch the carrots briefly. Bring about 1 liter of water to a boil with ½ tablespoon of salt, add julienned carrots for roughly 45 seconds, then drain and set aside.

STEP 4: Lay a sheet of nori on a bamboo mat (or a Ziplock bag). Spread about ¾ cup of rice evenly over the sheet, leaving roughly 1 inch uncovered at the top edge. Add 2–3 heaping spoonfuls of spicy tuna in the center, then arrange the blanched carrots and julienned cucumber. Add burdock root and yellow pickled radish if using.

STEP 5: Roll the mat tightly over the filling, pressing firmly as you roll to form a compact log. Remove the mat, brush the outside with toasted sesame oil, and sprinkle with sesame seeds.

STEP 6: To slice, wet a sharp knife with tap water to prevent rice sticking, then cut the roll into bite-size pieces. Serve and enjoy.

📋 Recipe

Spicy Tuna Kimbap

This Spicy Tuna Kimbap is a great way to use canned tuna and enjoy a crunchy, flavorful roll. Burdock root and yellow pickled radish are optional but recommended when available.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Appetizer, Main Course

Cuisine Korean

Servings 4 people

Calories 492 kcal

Equipment

• 1 bamboo rolling mat

Ingredients

Rice

• 2 cups uncooked short-grain rice
• 2 cups water
• 2 teaspoons toasted sesame oil
• ¼ teaspoon coarse kosher salt

Spicy Tuna

• 340 g canned tuna (about 2 cans, drained)
• 5 tablespoons Japanese mayonnaise
• 2 ½ tablespoons sriracha
• ¼ teaspoon coarse kosher salt
• 1 teaspoon lemon juice (optional)
• 1 teaspoon toasted sesame oil (optional)

Blanched Carrots

• 1 small carrot, julienned
• ½ tablespoon coarse kosher salt

Kimbap

• 4 nori sheets
• ½ cucumber (deseeded and julienned)
• burdock root (optional)
• yellow pickled radish (optional)
• toasted sesame oil
• sesame seeds

Instructions

• Rinse the rice under cold water until clear. Cook, then season with salt and toasted sesame oil and fold gently.
• Combine drained tuna, sriracha, mayonnaise, salt, lemon juice, and toasted sesame oil in a small bowl.
• Boil 1 liter of water with ½ tablespoon salt. Blanch carrots 45 seconds, drain and set aside.
• Place nori on a bamboo mat, spread rice leaving 1 inch at the top, add tuna and vegetables down the center.
• Roll tightly, press firmly, remove the mat, brush with toasted sesame oil and sprinkle sesame seeds.
• Wet a sharp knife and slice into bite-size pieces. Enjoy.

Nutrition

Calories: 492kcalCarbohydrates: 78gProtein: 7g

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!

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