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Tuna Kimchi Roll

Tuna Kimchi Roll: Quick No-Cook Korean Delight You’ll Love

These Tuna Kimchi Rolls are a quick, flavorful meal bursting with vibrant Korean flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 rolls
Course: Lunch
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 125 g Canned Tuna the main protein source that adds richness and a savory note.
  • 1 tbsp Mayonnaise brings creaminess to the tuna mixture.
  • 1-2 tsp Sugar balances the tanginess of the kimchi.
  • 1 pinch Salt essential for seasoning.
  • 1 pinch Pepper essential for seasoning.
For the Kimchi Wrap
  • 3-4 leaves Kimchi offers a tangy flavor base.
  • 2 tsp Sesame Oil adds a nutty depth.
  • 1 each Chili Peppers add heat (optional).
  • 2-3 leaves Kkatnip Leaves provides a unique herbal flavor.
For Assembly
  • 2/3 cup Cooked Rice serves as the starchy element.
  • 1 tsp Sesame Seeds a lovely garnish.

Equipment

  • mixing bowl
  • knife
  • cutting board

Method
 

Preparation
  1. Rinse kimchi leaves in cold water and squeeze dry. Mix with sesame oil and sugar; set aside.
  2. Combine drained canned tuna with mayonnaise, salt, pepper, and optional chili; mix well.
  3. Mix warm cooked rice with salt, pepper, sesame oil, and sesame seeds; set aside.
  4. Lay out kimchi leaves flat and spread rice across, leaving a 1-inch border.
  5. Place kkatnip leaves on top of rice, followed by tuna mixture.
  6. Roll tightly the kimchi around the filling; slice into 9-11 bite-sized pieces.
  7. Coat finished roll with sesame oil, garnish with sesame seeds, and enjoy!

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 25gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

These rolls are best enjoyed cold. Store in an airtight container for up to 24 hours.

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