Tuna Mayo Kimbap

A comforting Korean rice roll filled with creamy tuna mayo, soft scrambled eggs, seasoned spinach, and lightly sautéed carrots. Simple, delicious, and kid-friendly!

Ingredients (Makes 6 rolls)

Filling:
2 cans tuna, drained

2–3 tbsp mayonnaise (for tuna)

1/4 tsp pepper (for tuna)

4 eggs

1 cup spinach, blanched and squeezed dry

1 cup carrots, shredded

Base:

6 sheets of seaweed (gim/nori)

2 cups cooked short-grain rice

Rice mix (see below)

Rice Mix:

1 tbsp sesame oil

1 tbsp salt

1 tbsp sugar

3 tbsp white vinegar

Instructions

1. Prep the Rice

• While the rice is still warm, season with rice mix. Mix gently and set aside to cool slightly.

2. Make the Tuna Mayo

• In a bowl, combine the drained tuna with mayonnaise. Mix until creamy.

3. Cook the Eggs

• Beat 4 eggs with a pinch of salt.

• In a nonstick pan, scramble or cook as a flat omelette and slice into strips. Set aside.

4. Cook the Vegetables

• Spinach: Blanch in boiling water for 30 seconds, rinse in cold water, squeeze dry. Season with 1/2 tbsp soy sauce and 1/2 tbsp sesame oil.

• Carrots: Sauté shredded carrots in a little oil over medium heat for 1–2 minutes until slightly soft. Add a pinch of salt.

5. Assemble the Kimbap

• Place a sheet of seaweed shiny side down on a bamboo mat or cutting board.

• Spread a thin layer of rice over ⅔ of the seaweed.

• Add strips of spinach, carrots, tuna mayo and egg across the center.

• Roll tightly from bottom to top using the mat. Press gently as you roll to keep it firm.

6. Slice & Serve

• Brush the roll lightly with sesame oil and slice into 1cm rounds.

Perfectly balanced in flavour and texture, this homemade tuna mayo kimbap is satisfying, portable, and totally customizable. Let me know if you’d like a no-seaweed version for picky eaters!