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Single Serving Spicy Tuna Kimbap

A close-up of sliced spicy tuna kimbap with seaweed, rice, flavorful filling, and sprinkled sesame seeds arranged on a white plate.
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A Korean-inspired spicy tuna kimbap recipe that comes together in just 15 minutes with mostly pantry ingredients. Spicy, savory, and so much easier to make than it looks.

Ingredients

Spicy Tuna

  • 1 can (5 oz) tuna, drained
  • 2 squirts Kewpie Japanese mayonnaise
  • 1 squirt Huy Fong sriracha
  • 1 teaspoon sesame oil
  • A sprinkle of Everything But the Bagel seasoning

Kimbap

  • 1 container Nishiki Steamed White Rice (7.4 oz), microwaved and cooled — you’ll use about half (1/2 cup)
  • 1 full-size nori (roasted seaweed) sheet
  • Small handful of fresh spinach leaves
  • Small handful of shredded carrots

Topping

  • Sesame oil
  • Sesame seeds

Instructions

  1. Microwave the rice container according to package directions. Open and fluff, then set aside to cool for a few minutes.
  2. Add the drained tuna to a bowl.
  3. Add two squirts of Kewpie mayo, one squirt of sriracha, the sesame oil, and a sprinkle of Everything But the Bagel seasoning around the bowl. Stir until well combined.
  4. Lay a sheet of parchment paper on a flat surface and place the nori sheet on top, shiny side down.
  5. Spread about half the rice in a thin, even layer over the nori (about 1/2 a cup), leaving about 1 inch at the top for sealing.
  6. Arrange the spinach and carrots horizontally across the center, then spoon the spicy tuna on top.
  7. Starting from the bottom, use the parchment paper to roll the nori tightly upward. Seal the top edge with a tiny dab of water.
  8. Using a sharp knife, cut into 6-8 pieces, wiping the blade clean between each cut. Add some sesame oil to the outside of the roll and sprinkle with sesame seeds and eat immediately.

Find it online: https://www.thesolospoon.com/spicy-tuna-kimbap/