For 3 Persons Preparation Time ca. 20 Minuten


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


  1. In a mixing bowl, combine the drained tuna, mayonnaise, chopped green onions, salt, and black pepper. Mix well until fully combined.
  2. Lay a sheet of seaweed on a bamboo mat (makisu), with the shiny side facing down.
  3. Spread about 150 grams of cooked rice evenly on top of the seaweed, leaving a 2.5 cm border at the top.
  4. Spoon some of the tuna mixture onto the rice and spread it evenly.
  5. Sprinkle some shredded mozzarella cheese on top of the tuna mixture.
  6. Roll the seaweed tightly using the bamboo mat, pressing down gently as you roll to make sure the kimbap stays tight.
  7. Repeat steps 2-6 with the remaining seaweed sheets and ingredients.
  8. Once all the kimbap rolls are made, sprinkle some toasted sesame seeds on top.
  9. Cut each roll into bite-sized pieces using a sharp knife.
  10. Serve immediately or store in an airtight container in the refrigerator for later. Enjoy!