Tuna, Mayo, and Perilla Leaves – The Perfect Kimbap Combo
If there’s one kimbap that every Korean loves after the classic version, it’s tuna kimbap! The combination of creamy mayo-mixed tuna with fragrant perilla leaves makes this an absolute must-have.
Somehow, whenever I make regular kimbap, I always end up making tuna kimbap, too. 😆
🍽️ Ingredients
- Seaweed
- Steamed Rice
- Carrots
- Canned tuna
- Mayonnaise
- Perilla leaves
- Eggs
- Fish cakes
- Yellow Pickled radish (Danmuji)
- Soy sauce seasoned Burdock root (Ueong)
Let’s Prep!
Rice – Season with salt & sesame oil. Check out our simple Steamed Rice recipe.
Carrots – Julienne and stir-fry in a little oil & salt until soft.
Tuna – Drain well and mix with mayonnaise. Check out Dongwon Tuna canned we used for this recipe!
Eggs – Beat, season with a little salt, cook into thin layers, and slice into long strips.
Fish cakes – Cut into long strips and stir-fry with soy sauce & mirin.
Pickled radish & burdock root – Store-bought works perfectly!
How to Roll Tuna Kimbap
- Spread a thin layer of rice on a sheet of seaweed.
- Layer the fillings—start with perilla leaves, then add the tuna mix on top. This helps keep the tuna separate from the other ingredients.
- Roll it up tightly and place it seam-side down to seal naturally.
- Brush with sesame oil, sprinkle sesame seeds, and slice into bite-sized pieces.
Bonus Tip: Turn Leftover Kimbap into Kimbap Jeon!
Tuna kimbap is perfect for sharing with family and friends on a peaceful weekend. And if you end up with leftovers, don’t let them go to waste!
Simply dip the kimbap slices in beaten egg and pan-fry them until golden brown. Kimbap jeon (Kimbap pancakes) have a totally different flavor and texture, and they’re just as delicious. Highly recommend giving it a try!