Tasty Tuna Kimbap

These Tasty Tuna Kimbap rolls are loaded with flaky tuna, crisp veggies, and rice, all wrapped in seaweed and sprinkled with sesame seeds. They are easy to make and super tasty paired with a spicy, sweet, and savory Gochujang dipping sauce. Korean Kimbap makes the ideal snack or lunch box treat.

Need a few more tasty lunchbox ideas? Bake up some super cheesy Cheese Buns, or make them into pizza buns by adding your favourite toppings. Or, turn a lunch time classic egg salad sando into something special between two slices of shokupan bread.

Tasty Tuna Kimbap

If you love sushi, you will love this Korean specialty. This Tuna kimbap recipe combines ordinary canned tuna with mayonnaise instead of raw fish. The tasty rolls are packed with a crunchy fresh veggie and sweetened egg omelette filling wrapped in a seaweed sheet (gim).

But wait, there’s more! Next there’s a thin layer of cooked short grain rice seasoned with sesame and one final seaweed sheet to wrap it all up. Finally, serve the perfectly sliced rolls with a sensational dipping sauce instead of wasabi and soy sauce.

Love Korean food? Kimbap are a great beginner recipe that doesn’t require any special tools other than a cutting board or bamboo mat for rolling. They make a satisfying snack, lunch, or dinner and the ingredients are incredibly versatile.

For example, you can replace the inner nori layer with fresh perilla leaves, a common Korean ingredient. Or replace the cucumber and/or red peppers with matchstick carrots and bright yellow pickled radish (another popular Korean ingredient).

Feel free to leave out the wilted spinach but I don’t suggest leaving out the egg omelette. It’s a classic kimbap ingredient!

What is Kimbap?

The name Gimbap also known as Kimbap, is a portmanteau of gim, or seaweed and bap (cooked rice) with kimbap being the romanized version of the Korean word.

Kimbap are Korean seaweed rice rolls similar to Japanese makizushi. More specifically, they most resemble a combination of Japanese Futomaki (multi-ingredient, often veggie based) and Uramaki (inside out rolls).

Did Gimbap originate during the Japanese occupation of Korea? Gimbap more than likely developed independently and in parallel to makizushi. The similarities between the two dishes are plentiful.

However, there is a historical tradition of rolling bap and banchan (side dishes) in gim in recipes that date back to the 15th century. Today this dish stands on its own in Korean cuisine.

Ingredients for Tuna Kimbap

Common Kimbap fillings include cooked short grain rice seasoned with sesame oil, sesame seeds (or both) with a protein such as canned tuna, spicy cooked squid, cheese, egg strips, Spam, imitation crab meat, fish cake, cooked pork or chicken cutlet, kimchi, beef or pork bulgogi.

Vegetable ingredients may include carrots, spinach, cucumber, perilla leaves, burdock root, marinated mushrooms, or yellow pickled radish (danmuji). Kimbap is a great way to use leftover cooked protein and veggies!

• Short Grain Rice (any short grain high starch variety will work)
• White Sesame Seeds (substitute with toasted black sesame seeds)
• Sesame Oil
• Salt
• Black Pepper
• Spinach (substitute with blanched kale, watercress or fresh lettuce)
• Eggs
• Red Bell Pepper
• Canned Tuna
• Mayonnaise
• Cucumber
• Seaweed Sheets

Feel free to add a little spicy gochujang (Korean sweet and spicy fermented bean and pepper paste) to the mayonnaise and tuna if you would like spicy tuna kimbap!

How to Make Korean Tuna Kimbap

Prepare the Fillings

Cook the short grain rice according to package directions then season it with sesame seeds (½ tbsp), sesame oil (1 ½ tsp), salt, and freshly ground black pepper. Stir until well combined. Set aside.

Next, boil a pot of water and blanch the spinach for 3 minutes. Drain and wrap in a thick paper towel to gently squeeze out excess water. Cut spinach in half and season with sesame seeds (½ tbsp), sesame oil (1 ½ tsp), salt, and pepper. Set aside.

To make the egg strips; crack the eggs into a small bowl, season them with salt and pepper, and whisk until smooth. Heat neutral oil in a skillet over medium-low heat. Pour in a thin layer of egg, let it cook then flip to cook both sides. Repeat until all egg is used. Transfer egg to a plate, fold and slice into strips.

Using the same skillet, add cooking oil and sauté the red bell pepper until softened. Set aside.

In a medium mixing bowl, mix tuna with mayonnaise until evenly combined. Set aside.

Roll the Kimbap

On a clean workspace, place a toasted seaweed sheet (shiny side down) on a clean surface with the longer edge facing you. Arrange a few strips of cucumber, bell pepper, egg, spinach, and tuna along the bottom. Roll tightly, tucking in the filling as you go. Set roll aside.

Next, place a second seaweed sheet and spread about ¾ cup rice evenly, leaving 1–2 inches of space at the top. Place the first rolled filling on the rice-covered sheet and roll tightly. Seal the edge with a dab of water or a few grains of rice. Repeat with remaining fillings and rice.

Brush the rolls with a bit of sesame oil and sprinkle toasted sesame seeds on top then cut the rolls into bite-sized slices using a lightly oiled or damp knife.

Serve Tuna Kimbap with gochujang dipping sauce.

Storage and Leftovers

Kimbap is best enjoyed fresh. However, you can prepare the fillings ahead of time and roll them right before serving. If rolled early, wrap them tightly in plastic wrap to prevent drying.

Wrap leftover kimbap tightly in plastic wrap and refrigerate. Before eating, let it sit at room temperature for 15–20 minutes to soften the rice.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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