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spicy tuna gimbap with kewpie, sriracha, bonito flakes
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5 from 1 vote

Spicy Tuna Gimbap

Spicy Tuna Gimbap that can be put on the table, 30 minutes or less! Fresh. Crunchy. Savory and Satisfying. A pantry meal that feels fancy.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Korean
Keyword: Gimbap, Spicy, Tuna
Servings: 4 Rolls
Author: The Subversive Table | Lis Lam

Equipment

  • Bamboo Mat (optional)

Ingredients

  • 4 Nori Sheets
  • 1 cucumber
  • 8-12 Kkaennip (Perilla) leaves (red or green leaf lettuce is a good substitute)

Rice

  • 3 cups (uncooked) short grain rice
  • 1 Tbsp soy sauce

Tuna

  • 3 (5.29oz/150g) cans spicy Korean tuna (I use Dong Won Hot Pepper Tuna)
  • 3 Tbsp Mayonnaise (I use Kewpie Mayonnaise)
  • *1-2 Tbsp sriracha (if you don't have access to spicy tuna, depending on spice preference)

Instructions

  • Cook short grain rice according to package directions. When the rice is fully cooked, transfer to a large bowl. Season with soy sauce and mix well. Cool slightly.
    big bowl of seasoned rice for gimbap
  • While the rice cooks, prep the rest of the ingredients. Add drained, canned spicy tuna to a medium bowl. Add mayo and mix until well combined with a fork. Roughly divide the tuna mixture into 4 equal portions. Julienne cucumber into thin strips, the same length as the short side of the seaweed sheets. Roughly divide cucumber into 4 equal portions.
  • Take one seaweed sheet, flat side down. Add 1 cup of (warm) rice and spread evenly to the edges, making sure to leave a 2-inch border at the top.
    gim (nori) on bamboo mat with rice on top
  • Add kkaennip or lettuce leaves, making sure the leaves overlap.
    gimbap making on bamboo mat
  • Add tuna mixture and cucumbers. (If you divide the portions in 4 equal portions beforehand, each roll will be sure to have equal amounts of filling.)
    gimbap ingredients on nori (gim)
  • Picking up the bottom end, roll tightly into a log. Use the bamboo mat (optional) to press into a cylindrical shape. Press a few grains of rice on the border to "glue" the end of the seaweed sheet to the rest of the roll. Coat with sesame oil. Repeat until all 4 rolls are finished.
    two gimbap logs on platter
  • Slice Gimbap and spread onto a platter. The spicy sauce will bleed into the rice. There's just no way to avoid it. Eat as is OR drizzle extra Kewpie (Japanese mayo), sriracha, and a generous handful of Bonito flakes to cover. Enjoy!
    spicy tuna gimbap with kewpie, sriracha, bonito flakes

Notes

*Feel free to use regular canned tuna for a non-spicy version.