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Kimchi Tuna Korean Kimbap Rolls

Kimchi tuna kimbap are like Korean sushi rolls except there are no hard and fast rules and you can stuff them with anything like kimchi and tuna.

Kimchi Tuna Korean Kimbap Rolls

I have such fond memories of enjoying these as a child as they served as our after-school snack growing up.  This was especially the case since we often dined on American school lunches.  Just as Korean was my first language, my first memories of food are of those revolving around a table full of Korean stews and side dishes.  Korean food has an unforgettable taste.  Even as a young child, after several days of eating too many pizzas or burgers, I always craved comfort food, which for me was always Korean food.  These remind me of days when I knew I had something to look forward to at home to enjoy with my brothers.  These tuna kimchi kimbap rolls were simple enough for even my parents to whip up, despite working full time.

These remind me that no matter how busy we were, we could always look forward to wholesome handmade meals.  These were great for us since they were portable if we were going to piano or violin lessons.  They also had the sustenance of the rice and tuna but with the healthy punch of the kimchi and in case you were wondering, how the rice is prepared is what primarily sets this apart from Japanese sushi.  Sometimes, my mother would keep them long and whole so we could eat them like a burrito but other times, she could sit and enjoy these with us with kimchi jjigae.  Trust me.  If you like kimchi, there’s something so satisfying about the cool crunch of it from the roll contrasting with the bubbling soft bite of it from the stew.

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Kimchi Tuna Kimbap – Korean Sushi Rolls
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Cook time

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Serves: 2 rolls

  • ½ c sticky short grain sushi rice
  • ½ tb toasted sesame oil
  • Salt and pepper to taste
  • 2 toasted nori sheets
  • 1 tin of tuna in olive oil
  • ½ c chopped kimchi

  1. Prepare the rice as instructed.
  2. When cooked, stir in sesame oil, salt and pepper.
  3. Divide the rest of your ingredients into two parts.
  4. With the shiny side of the nori down, spread rice halfway up the sheet. Adding a bit of rice on the top of the sheet will help the roll sticker better later.
  5. Add in your tuna and kimchi.
  6. Using firm but constant pressure, begin rolling up your kimbap. A sushi mat will help get it even and tight.
  7. If desired, rub a bit of sesame oil on the outside of each roll before slicing up.




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