Tuna Mayo Kimbap

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. 😆 It’s just that good - both as a quick lunch idea and a comforting dinner option when you want something homemade but satisfying.

Whether you’re preparing food for a picnic, a lunchbox, or a cozy evening at home, tuna kimbap is one of those timeless Korean recipes that never fails. It’s more than just a food idea - it’s a little bundle of flavor, texture, and nostalgia all rolled into one.

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Ingredients

• Seaweed (Gim)
• Steamed Rice
• Carrots
• Canned tuna
• Mayonnaise
• Perilla leaves
• Eggs
• Fish cakes
• Yellow Pickled radish (Danmuji)
• Soy sauce seasoned Burdock root (Ueong)

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Let’s Prep!

Getting everything ready is probably the most time-consuming part of making kimbap, but it’s also the most rewarding. Once all your fillings are prepped and laid out, the rolling part becomes a breeze—and honestly, kind of therapeutic!

Rice

Start with short-grain steamed rice. While it’s still warm, mix in salt and sesame oil to taste. You want it flavorful but not too overpowering, as it should complement the fillings.

Check out our simple Steamed Rice recipe.

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Carrots

Julienne the carrots and stir-fry them in a little oil with a pinch of salt until soft. Don’t skip this step—raw carrots just don’t give the same gentle texture.

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Tuna

Drain your canned tuna really well—excess liquid will make the kimbap soggy.
Then mix it with a generous spoonful or two of mayonnaise until creamy. I like to add a pinch of black pepper too for a subtle kick.

Check out Dongwon Tuna canned we used for this recipe!

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Eggs

Beat a few eggs, season lightly with salt, and fry them into thin layers. Once cooled, slice into long strips. This adds a mellow, rich element to your roll.

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Fish Cakes

Slice your fish cakes into thin strips and stir-fry them with a splash of soy sauce and mirin. This gives them a slightly sweet and savory flavor that balances out the richness of the tuna mayo.

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Pickled Radish & Burdock Root

Store-bought danmuji (yellow pickled radish) and soy-simmered burdock root are totally fine—and honestly, I always use them! They’re essential for that sweet-salty crunch you expect in kimbap.

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How to Roll Tuna Kimbap

Once all your ingredients are prepped and cooled, the fun begins! I usually lay everything out like a little assembly line - it makes the process smooth and, dare I say, kind of meditative.

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1. Spread the Rice

Lay one sheet of seaweed (shiny side down) on a bamboo mat.
Spread a thin, even layer of rice, leaving about 1–2 cm at the top edge for sealing.

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2. Add the Fillings

Start with a perilla leaf (trust me—it keeps the tuna from soaking into the rice and adds a fragrant lift!). Then layer your tuna mayo mixture, carrot, egg, fish cake, radish, and burdock.

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3. Roll It Up

Using your mat, roll everything up tightly, applying light pressure as you go. Once you reach the top edge, press gently to seal.

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4. Finishing Touches

Brush the roll lightly with sesame oil and sprinkle sesame seeds on top for aroma and shine. Slice with a sharp knife, wiping the blade with a damp towel between cuts.

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Bonus Tip: Turn Leftover Kimbap into Kimbap Jeon!

Have a few rolls left over? Don’t toss them!
Simply dip the slices in beaten egg and pan-fry until golden brown on both sides.

It’s called kimbap jeon in Korea, and it’s an easy, cozy dinner idea or snack that feels like a whole new dish.

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Tuna mayo kimbap is the kind of dish you’ll find in lunchboxes, at picnic tables, and on dinner tables all over Korea. It’s portable, delicious both warm and cold, and endlessly customizable.

Making kimbap may feel like a small act, but when you’re carefully layering ingredients and rolling them up for someone you care about - it becomes something more. A small, edible gesture of care.

And the best part is, you can make a big batch and store them in the fridge, or even freeze individual rolls and reheat them as needed. Perfect for busy weekdays or lazy weekends when you want something tasty without cooking from scratch.

Have you tried adding cheese, avocado, or spicy jalapeños to yours? Let me know what your favorite twist is—kimbap is more versatile than you think!

Whether you’re packing it for a loved one or making a batch to enjoy at home with some kimchi and soup, this is a comfort food that never goes out of style.

So next time you’re wondering what to cook, consider this tasty and wholesome lunch idea or dinner idea. Tuna kimbap isn’t just easy - it’s a food idea packed with love, tradition, and flavor.