Description
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
- Microwave the rice container according to package directions. Open and fluff, then set aside to cool for a few minutes.
- Add the drained tuna to a bowl.
- 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.
- Lay a sheet of parchment paper on a flat surface and place the nori sheet on top, shiny side down.
- 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.
- Arrange the spinach and carrots horizontally across the center, then spoon the spicy tuna on top.
- Starting from the bottom, use the parchment paper to roll the nori tightly upward. Seal the top edge with a tiny dab of water.
- 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.