This quick Korean kimbap features two simple rolls: a classic tuna mayo version with green onions and a spicy cucumber variety coated in gochujang. Both use seasoned short-grain rice and nori to deliver authentic flavors in under 15 minutes.
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In a small bowl, combine the drained tuna, mayonnaise, 1/2 tsp sesame oil, and MSG.
Mix well until it forms a creamy, paste-like consistency.
To assemble the tuna kimbap, lay a sheet of nori on a cutting board or rolling mat.
Spread about 1 cup of cooked rice evenly over the nori, leaving a 1-inch border at the top edge.
Spread half of the tuna mayo mixture in a line across the center of the rice.
Place two whole green onions on top of the tuna.
Tightly roll the kimbap from the bottom up, using a little water on the top border to seal if needed. Set aside.
To assemble the cucumber kimbap, lay a second sheet of nori down and spread the remaining rice over it.
Trim the ends off the cucumber and place the whole cucumber in the center of the rice.
Squeeze a line of gochujang along the cucumber.
Tightly roll the cucumber kimbap and set it next to the tuna roll.
Lightly brush the outside of both rolls with sesame oil.
Sprinkle sesame seeds over the top of both rolls for garnish.
Using a sharp knife, slice the kimbap rolls into bite-sized pieces.
Arrange the kimbap on a plate and serve immediately, with kimchi on the side if desired.
Store rolled kimbap wrapped tightly in plastic wrap in the refrigerator for up to 4 hours. Do not freeze as nori and rice texture will degrade.
bamboo sushi mat (or clean kitchen towel as substitute)
Yes, roll and wrap tightly in plastic wrap. Refrigerate up to 4 hours. Slice just before serving to prevent nori from becoming chewy.
Use short-grain rice (sushi or Korean rice). Cook it plain, then season lightly with a touch of sesame oil and salt if desired.
Fresh cooked tuna works, but canned is traditional and convenient. Drain canned tuna well to avoid excess liquid in the roll.
Yes. Omit it if you prefer, though it adds depth. Salt can substitute in small amounts.
Assemble rolls just before serving, or wrap assembled rolls tightly in plastic and chill rather than leaving them exposed to steam.
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