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Crunchy Tuna Kimbap (Korean Style Sushi)

Canned Tuna Recipes

Bumble Bee Recipes - Crunchy Tuna Kimbap (Korean Style Sushi)

Crunchy Tuna Kimbap (Korean Style Sushi)

Make your own sushi at home with this Crunchy Tuna Kimbap recipe, featuring Korean flavors and Solid White Albacore Tuna. Munch on these for lunch or dinner instead of breaking the bank at your local sushi restaurant. This fun meal idea is a leisurely way to start the summer that’ll have your family and friends rolling their own Korean style sushi.

Recipe by: The Pink Wings

Prep Time: 30 minutes
Servings: 4 rolls


2 5 oz cans of Solid White Albacore In Water, drained

2 carrots, sliced into long strips

1 cucumber, sliced into long strips

1 Japanese pickled radish, sliced into long strips

1 handful of spinach, steamed or blanched

2 cups of cooked rice

3 eggs

4 pieces of dried seaweed or nori for sushi

1 tablespoon of olive or vegetable oil

2 tablespoons of Japanese mayonnaise, substitute with light mayonnaise if desired

1 teaspoon of salt & pepper to taste

1 teaspoon of rice vinegar, optional

1 teaspoon of sesame oil, optional


Set a large skillet over medium heat with half the olive oil. Cook carrots until tender and place aside. Separately, whisk the 3 eggs together to make into an omelet. With the same pan, pour in the eggs and flip to cook each side thoroughly. Remove from heat once done and cut eggs into strips. Season rice with vinegar for more authentic sushi. In a small bowl, combine tuna with mayonnaise until you reach the desired consistency.

To Assemble: Set one piece of seaweed onto a bamboo rolling mat or clean surface covered by saran wrap to assemble sushi roll. Add a thin layer of rice and spread until ¾ of the seaweed sheet is covered. Crush some grains of rice along the top edge of seaweed so it will create a seal and stick after rolling.

Place a slice of egg, cucumber, carrot, and pickled radish in the middle of the rice. Place a thin layer of spinach and line with a generous amount of tuna. Start rolling while squeezing tightly as you go. Brush the outside of the roll with sesame oil for a fragrant taste. Repeat with remaining rolls. It is ideal to eat the rolls within the same day. Cut into ½ inch pieces with a sharp knife to serve. Enjoy!