Kimbap (김밥) is one of Korea’s most recognized and beloved foods, literally translating to “seaweed” (gim) and “rice” (bap). While the traditional roll is a careful composition of seasoned rice and classic fillings like marinated beef, eggs, and vegetables, the Cheese Tuna Mayo Kimbap represents a delightful modern evolution.

This fusion roll emerged in the late 20th and early 21st century as Korean street food and fast-casual dining diversified. It perfectly captures the Korean penchant for blending Western comfort flavors (tuna, mayonnaise, cheese) with traditional preparations. It’s an easy, hearty, and satisfying meal, making it a favorite among students and office workers.

The key to this kimbap’s irresistible appeal is the creamy, savory filling. Canned tuna is mashed and mixed with mayonnaise and often a dash of mustard or sugar for balance. A slice of melting cheese (usually American or cheddar) is often added to the roll, melting slightly from the warmth of the rice to create a rich, comforting center. This creamy, salty core is a wonderful contrast to the fresh, tangy pickled radish and crunchy carrot often included in the wrap.

Fun Fact: Although visually similar to Japanese makizushi (sushi rolls), kimbap is distinctly Korean. Its most significant difference is the rice preparation: kimbap rice is seasoned with sesame oil and salt, giving it a nutty, savory flavor, whereas sushi rice is seasoned with vinegar and sugar. The tuna mayo version is a testament to Kimbap’s flexibility, proving that this classic format can be adapted endlessly to contemporary tastes while remaining fundamentally Korean. It’s a guaranteed crowd-pleaser and the perfect roll for beginners to try!

Serves

For 3 Persons Preparation Time ca. 20 Minuten

Ingredients

• 5 Seaweed sheets (gim)
• 750 grams cooked short-grain rice
• 1 can of tuna in oil, drained (approx. 150 grams)
• 3 tablespoons mayonnaise
• 2 tablespoons chopped scallions (spring onions)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 100 grams shredded mozzarella cheese
• 1 tablespoon toasted sesame seeds

Instructions

• In a mixing bowl, combine the drained tuna, mayonnaise, chopped scallions, salt, and black pepper. Mix well until everything is fully combined.
• Lay a seaweed sheet, shiny side down, on a bamboo mat (makisu).
• Spread about 150g of cooked rice evenly over the seaweed, leaving a 2.5 cm (1 inch) border at the top.
• Place a portion of the tuna mixture onto the rice and spread it evenly.
• Sprinkle some shredded mozzarella cheese over the tuna mixture.
• Using the bamboo mat, tightly roll the seaweed, pressing down gently as you roll to ensure the Kimbap remains firm.
• Repeat steps 2-6 with the remaining seaweed sheets and ingredients.
• Once all Kimbap rolls are finished, sprinkle some toasted sesame seeds over them.
• Using a sharp knife, slice each roll into bite-sized pieces.
• Serve immediately or store in an airtight container in the refrigerator for later. Enjoy!