Back to School Korean Style: Tuna Kimbap Recipe


Kimbap is the perfect Korean style back-to-school lunch.

It’s time for going back to school! Maybe you and your kids are dreading it, so kick off the school year with something tasty. In Korea, “Dosirak” are packed lunch boxes, whether made from home or store bought. Not unlike Japanese bento or Indian tiffin, dosirak usually include a few different vegetables, a meat dish, some kimchi, and a serving of rice. For this week’s back to school recipe we’re going to review Kimbap, or delicious seaweed rice rolls with tuna.

Kimbap Ingredients

  • 5-6 cups cooked rice (use 3 cups uncooked)
  • Seaweed
  • 1 avocado
  • 1 can of tuna (can also be substituted with Kimchi)
  • Yellow radish pickle
  • Crabmeat
  • Sugar, salt, vinegar
  • Soy sauce, garlic, sesame oil, sesame seeds, and green onion


Step 1 – In a large bowl, prepare about 5-6 cups of cooked rice. Mix together ½ tablespoon sugar, 1 teaspoon salt, and 1 tablespoon of vinegar until the sauce has a clear consistency. Combine the rice with the mixing sauce and stir evenly, then set aside.

Step 2 – Remove the oil/water from the can of tuna and heat it over a pan with a drizzle of sesame oil. Toss the tuna around and cook for 2 minutes. Add 1 tablespoon of soy sauce, ½ tablespoon of sugar, a clove of minced garlic, and 1 teaspoon of ground black peper. Stir together for another 3 minutes, then turn off the heat and add chopped green onion, 2 teaspoons of sesame oil and 1 tablespoon of toasted sesame seeds.

Step 3 – Get a large plate for arranging all the ingredients. Place 3 yellow radish pickle strips, 3 pieces of crab meat, and sliced avocado on the plate.

Making the Rolls

Place seaweed sheets and a layer of rice in the center of your bamboo pat. Then place 2-3 spoons of your seasoned tuna flakes on the top layer of the rice. Add red crab meat, yellow radish pickle strip, and avocado. Gently roll it up with the bamboo mat and cut the roll into 2 cm thick pieces. You’re done!

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