Korean Kimchi Rice Roll with Tuna Mayo & Perilla, known in Korean as Mukcham Mari (묵참말이) — short for Mukeunji Chamchi Mari (묵은지 참치말이), where mukeunji means aged kimchi, chamchi is tuna, and mari refers to a rolled dish — is a refreshing Korean-inspired tuna mayo roll that combines the mild, lightly seasoned flavor of softened aged kimchi with creamy tuna filling.
Softened aged kimchi wraps seasoned rice and fresh perilla leaves around a rich tuna-mayo center. Sliced into bite-sized pieces like gimbap (kimbap), each roll delivers a satisfying blend of creamy, savory, and herbaceous flavors. Perfect for lunchboxes, party platters, or a simple weeknight meal, this light, make-ahead-friendly roll introduces the bold yet approachable taste of Korean kimchi in a fun, handheld Kimchi Rice Roll.
Softened aged kimchi wraps seasoned rice and fresh perilla leaves around a rich tuna-mayo center. Sliced into bite-sized pieces like gimbap, each roll delivers a satisfying blend of creamy, savory, and herbaceous flavors. Perfect for lunchboxes, party platters, or a simple weeknight meal, this easy appetizer introduces the bold, approachable taste of Korean kimchi in a fun, handheld Kimchi Rice Roll.
Ingredients
Servings
2
Main Ingredients
- 6 aged kimchi leaves
- 4 perilla leaves
- 7 oz (200 g) canned tuna
- 7 oz (200 g) cooked rice
- 6 aged kimchi leaves
- 4 perilla leaves
- 7 oz (200 g) canned tuna
- 7 oz (200 g) cooked rice
Kimchi Seasoning
- ½ Tbsp (6 g) sugar
- ½ Tbsp (7.5 ml) sesame oil
- ½ Tbsp (6 g) sugar
- ½ Tbsp (7.5 ml) sesame oil
Tuna Mayo Seasoning
- 1 ½ Tbsp (22.5 g) mayonnaise
- 1 Tbsp (12 g) sugar
- ¼ tsp (0.6 g) black pepper
- 1 ½ Tbsp (22.5 g) mayonnaise
- 1 Tbsp (12 g) sugar
- ¼ tsp (0.6 g) black pepper
Rice Seasoning
- ¼ tsp (1.5 g) salt
- 1 tsp (5 ml) sesame oil
- ¼ tsp (1.5 g) salt
- 1 tsp (5 ml) sesame oil
Toppings
- ¼ stalk of green onion (4 g), chopped
- ½ tsp (1 g) sesame seeds
- ¼ stalk of green onion (4 g), chopped
- ½ tsp (1 g) sesame seeds
Tools
- Bamboo rolling mat
- Bamboo rolling mat
Instructions
Kimchi Preparation
- Rinse the aged kimchi leaves thoroughly under cold water to remove excess seasoning.
- Squeeze out all the water by hand and transfer the leaves to a mixing bowl.
- Add sesame oil and sugar (kimchi seasoning) to the bowl, and toss the leaves evenly to coat.
- Rinse the aged kimchi leaves thoroughly under cold water to remove excess seasoning.
- Squeeze out all the water by hand and transfer the leaves to a mixing bowl.
- Add sesame oil and sugar (kimchi seasoning) to the bowl, and toss the leaves evenly to coat.
Tuna Filling
- Drain the canned tuna in a fine-mesh strainer to remove the excess oil, then transfer it to a bowl
- Add mayonnaise and black pepper, and mix well to make the tuna mayo filling.
- Drain the canned tuna in a fine-mesh strainer to remove the excess oil, then transfer it to a bowl
- Add mayonnaise and black pepper, and mix well to make the tuna mayo filling.
Season the Rice
- Mix the cooked rice with salt and sesame oil, then set aside.
- Mix the cooked rice with salt and sesame oil, then set aside.
Prepare Toppings
- Finely chop the green onions for topping and soak them in cold water to remove any sharpness.
- Finely chop the green onions for topping and soak them in cold water to remove any sharpness.
Roll the Mukcham Mari
- Place a bamboo sushi mat vertically on a cutting board. Lay the seasoned kimchi leaves side by side on the mat.
- Spread the seasoned rice evenly over the kimchi leaves, pressing gently.
- Place perilla leaves on top of the rice, then add the tuna mayo filling over the perilla leaves.
- Starting from the bottom of the bamboo mat, roll the kimchi tightly to enclose the filling.
- Keep it rolled in the mat for a few minutes to help it hold its shape.
- Remove the chopped green onions from the cold water and drain well.
- Remove the roll from the mat and slice into bite-sized pieces.
Arrange on a plate and sprinkle with the drained green onions and sesame seeds to serve.
- Place a bamboo sushi mat vertically on a cutting board. Lay the seasoned kimchi leaves side by side on the mat.
- Spread the seasoned rice evenly over the kimchi leaves, pressing gently.
- Place perilla leaves on top of the rice, then add the tuna mayo filling over the perilla leaves.
- Starting from the bottom of the bamboo mat, roll the kimchi tightly to enclose the filling.
- Keep it rolled in the mat for a few minutes to help it hold its shape.
- Remove the chopped green onions from the cold water and drain well.
- Remove the roll from the mat and slice into bite-sized pieces.
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Arrange on a plate and sprinkle with the drained green onions and sesame seeds to serve.
Watch and Follow Along
Watch How to Make Kimchi Rice Roll with Tuna Mayo & Perilla
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- A quick, satisfying bite-sized snack – This kimchi rice roll filled with tuna mayo and fresh perilla leaves comes together in minutes—perfect for busy lunches, party platters, or a simple anytime snack.
- A quick, satisfying bite-sized snack – This kimchi rice roll filled with tuna mayo and fresh perilla leaves comes together in minutes—perfect for busy lunches, party platters, or a simple anytime snack.
- Mild but full of flavor – Rinsed aged kimchi stays mellow while still adding a savory depth that pairs beautifully with creamy tuna mayo and the herbal aroma of perilla leaves.
- Mild but full of flavor – Rinsed aged kimchi stays mellow while still adding a savory depth that pairs beautifully with creamy tuna mayo and the herbal aroma of perilla leaves.
- A perfect mix of textures – Crisp perilla, a soft and creamy filling, and lightly seasoned rice create a balanced, enjoyable bite every time.
- A perfect Mix of textures – Crisp perilla, a soft and creamy filling, and lightly seasoned rice create a balanced, enjoyable bite every time.
- Easy to assemble and store – These bite-sized rolls come together quickly and hold up well in the fridge for a couple of days, making them a convenient Korean-inspired snack.
- Easy to assemble and store – These bite-sized rolls come together quickly and hold up well in the fridge for a couple of days, making them a convenient Korean-inspired snack.
- Great for any occasion – Ideal for lunch boxes, gimbap-style platters, quick meals, or as a portable snack. They taste great cold or at room temperature.
- Great for any occasion – Ideal for lunch boxes, gimbap-style platters, quick meals, or as a portable snack. They taste great cold or at room temperature.
- A blend of traditional and modern Korean flavors – Aged kimchi (mukeunji) brings classic Korean tang, while tuna mayo adds a creamy, modern twist.
- A blend of traditional and modern Korean flavors – Aged kimchi (mukeunji) brings classic Korean tang, while tuna mayo adds a creamy, modern twist.
- Wholesome and satisfying – With simple, balanced ingredients like kimchi, tuna, and perilla leaves, these rolls make a nourishing snack or light meal.
- Wholesome and satisfying – With simple, balanced ingredients like kimchi, tuna, and perilla leaves, these rolls make a nourishing snack or light meal.
Ingredient Swaps & Substitutions
- Rice – Use short-grain rice (Korean or Japanese sushi rice) so the rolls hold together properly. Fully cooked, slightly sticky rice works best, and ready-to-eat packs like Hetbahn are totally fine. Avoid long-grain rice—it’s too loose for this style of roll.
- Rice – Use short-grain rice (Korean or Japanese sushi rice) so the rolls hold together properly. Fully cooked, slightly sticky rice works best, and ready-to-eat packs like Hetbahn are totally fine. Avoid long-grain rice—it’s too loose for this style of roll.
- Kimchi – Whole-leaf, uncut kimchi is ideal since it continues to mellow as it ages. Mild, slightly fermented mukeunji gives the best flavor here. If yours isn’t aged enough, rinse regular kimchi and splash in a little vinegar to create a similar mellow tang.
- Kimchi – Whole-leaf, uncut kimchi is ideal since it continues to mellow as it ages. Mild, slightly fermented mukeunji gives the best flavor here. If yours isn’t aged enough, rinse regular kimchi and splash in a little vinegar to create a similar mellow tang.
- Canned tuna – Canned salmon or canned chicken breast work just as well if you want to switch things up.
- Canned tuna – Canned salmon or canned chicken breast work just as well if you want to switch things up.
- Mayonnaise – Regular mayo delivers the creamiest flavor, but lighter options or Greek-yogurt mayo can be used if you prefer.
- Mayonnaise – Regular mayo delivers the creamiest flavor, but lighter options or Greek-yogurt mayo can be used if you prefer.
- Perilla leaves – Perilla helps keep moisture away from the rice and balances the richness of the tuna mayo. If the herbal flavor feels strong (some find it cilantro-like), use lettuce leaves instead—or simply leave it out.
- Perilla leaves – Perilla helps keep moisture away from the rice and balances the richness of the tuna mayo. If the herbal flavor feels strong (some find it cilantro-like), use lettuce leaves instead—or simply leave it out.
- Green chili – Completely optional. Skip it if you prefer a milder roll.
- Green chili – Completely optional. Skip it if you prefer a milder roll.
Tips & Tricks
1. Use properly cooked short-grain rice
- Short-grain rice (Korean or Japanese) naturally sticks together, helping the roll stay tight when sliced. If the rice is too dry or undercooked, the pieces will crumble.
- Short-grain rice (Korean or Japanese) naturally sticks together, helping the roll stay tight when sliced. If the rice is too dry or undercooked, the pieces will crumble.
2. Keep the filling moderate
- A balanced layer of rice and tuna mayo prevents the roll from bursting open. Too much filling makes the roll difficult to seal and slice cleanly.
- A balanced layer of rice and tuna mayo prevents the roll from bursting open. Too much filling makes the roll difficult to seal and slice cleanly.
3. Choose whole, long kimchi leaves
- Whole leaves wrap more securely and keep the roll from unraveling—especially helpful if you’re new to making Korean-style rice rolls.
- Whole leaves wrap more securely and keep the roll from unraveling—especially helpful if you’re new to making Korean-style rice rolls.
4. Let the roll rest before slicing
- A brief 10-minute rest allows the kimchi and rice to settle, giving the roll a firmer structure and cleaner cuts.
- Let the roll sit for 10 minutes after A brief 10-minute rest allows the kimchi and rice to settle, giving the roll a firmer structure and cleaner cuts.
5. Wipe the knife between cuts
- Tuna mayo tends to cling to the blade. A quick wipe keeps each slice neat, smooth, and presentable.
- Tuna mayo tends to cling to the blade. A quick wipe keeps each slice neat, smooth, and presentable.
6. Use a bamboo mat for stability
- Gently holding the roll with a bamboo mat while slicing helps maintain its shape, especially with larger or more generously filled rolls.
- Gently holding the roll with a bamboo mat while slicing helps maintain its shape, especially with larger or more generously filled rolls.
7. No bamboo mat? Plastic wrap works
- A tight wrap of plastic film adds structure and keeps the roll from falling apart as you cut it—an easy workaround for beginners.
- A tight wrap of plastic film adds structure and keeps the roll from falling apart as you cut it—an easy workaround for beginners.
Storage Ideas
- Best eaten fresh – Enjoy your Korean Kimchi Rice Roll immediately after assembling for the best texture and flavor. Fresh rolls hold together perfectly and deliver the ideal balance of creamy tuna mayo, tangy kimchi, and tender rice.
- Best eaten fresh – Enjoy your Korean Kimchi Rice Roll immediately after assembling for the best texture and flavor. Fresh rolls hold together perfectly and deliver the ideal balance of creamy tuna mayo, tangy kimchi, and tender rice.
- Refrigerator storage – If you plan to eat them within 1–2 days, keep the rolls whole instead of slicing. Wrap tightly in plastic wrap or place in an airtight container. Slice just before serving to maintain clean edges and the best texture—the tuna mayo may release a little moisture while resting.
- Refrigeratior storage – If you plan to eat them within 1–2 days, keep the rolls whole instead of slicing. Wrap tightly in plastic wrap or place in an airtight container. Slice just before serving to maintain clean edges and the best texture—the tuna mayo may release a little moisture while resting.
- Freezer storage – Freezing is not recommended, as it can change the texture of the kimchi leaves and cause the rice to separate. If necessary, divide the rolls into meal-sized portions, wrap each tightly, or store in airtight containers. Consume within 3–4 days for optimal taste and consistency.
- Freezer storage – Freezing is not recommended, as it can change the texture of the kimchi leaves and cause the rice to separate. If necessary, divide the rolls into meal-sized portions, wrap each tightly, or store in airtight containers. Consume within 3–4 days for optimal taste and consistency.
- Thawing tip – For best results, thaw the rolls slowly in the refrigerator. If you’re short on time, let them come to room temperature naturally. Avoid using a microwave, as direct heat can cook the kimchi and change both its delicate flavor and the rice’s texture. A little moisture from the tuna mayo is normal during thawing.
- Thawing tip – For best results, thaw the rolls slowly in the refrigerator. If you’re short on time, let them come to room temperature naturally. Avoid using a microwave, as direct heat can cook the kimchi and change both its delicate flavor and the rice’s texture. A little moisture from the tuna mayo is normal during thawing.
What to Serve With
- Soups – These kimchi rice rolls pair wonderfully with warm, comforting soups such as ramen (Japanese noodle soup), miso soup (Japanese soybean soup), or oden broth (Japanese fish cake stew). The mild, lightly seasoned rolls provide a gentle contrast that balances richer or spicier flavors in each spoonful.
- Soups – These kimchi rice rolls pair wonderfully with warm, comforting soups such as ramen (Japanese noodle soup), miso soup (Japanese soybean soup), or oden broth (Japanese fish cake stew). The mild, lightly seasoned rolls provide a gentle contrast that balances richer or spicier flavors in each spoonful.
- Spicy dishes – Complement fiery dishes like tteokbokki (Korean spicy rice cakes), ramyeon (Korean noodle soup), or jjampong (Korean-Chinese spicy seafood noodle soup). The creamy tuna mayo and tender rice mellow the heat, creating a harmonious flavor experience.
- Spicy dishes – Complement fiery dishes like tteokbokki (Korean spicy rice cakes), ramyeon (Korean noodle soup), or jjampong (Korean-Chinese spicy seafood noodle soup). The creamy tuna mayo and tender rice mellow the heat, creating a harmonious flavor experience.
- Snack or finger food – Perfect on their own, these rolls shine on party platters, in lunch boxes, or as a convenient easy appetizer anytime.
- Snack or finger food – Perfect on their own, these rolls shine on party platters, in lunch boxes, or as a convenient easy appetizer anytime.
- Drink pairings – For a refreshing bite, pair with beverages like orange juice or soda. For a lighter meal, try iced tea, oolong tea, or green tea to enhance the savory, creamy flavors of the rolls.
- Drink pairings – For a refreshing bite, pair with beverages like orange juice or soda. For a lighter meal, try iced tea, oolong tea, or green tea to enhance the savory, creamy flavors of the rolls.
FAQ
1. Can I use a different type of kimchi instead of aged kimchi (mukeunji)?
- If you don’t have aged kimchi, milder kimchi leaves with a small splash of vinegar can work. However, aged kimchi provides a deeper, more authentic flavor for the kimchi rice roll.
- If you don’t have aged kimchi, you can use milder kimchi leaves and add a small splash of vinegar to soften them. While this works, aged kimchi gives the kimchi rice roll a deeper, more authentic flavor.
2. Can I prepare the rolls in advance and slice them later?
- Yes. Wrap the tuna mayo rolls tightly in plastic wrap and refrigerate to prevent unrolling. Keep in mind that some moisture from the filling may escape, so consuming within 3–4 hours ensures the best texture.
- Yes. Wrap the tuna mayo rolls tightly in plastic wrap and refrigerate to prevent unrolling. Keep in mind that some moisture from the filling may escape, so consuming within 3–4 hours ensures the best texture.
3. Can I eat them warm?
- These rolls are best enjoyed cold, right after rolling, for the optimal texture and flavor. While you could eat them warm with freshly cooked rice, microwaving is not recommended, as it can heat the kimchi leaves and change their delicate flavor and the overall balance of the roll.
- These rolls are best enjoyed cold, right after rolling, for the optimal texture and flavor. While you could eat them warm with freshly cooked rice, microwaving is not recommended, as it can heat the kimchi leaves and change their delicate flavor and the overall balance of the roll.
4. What if I’m worried about the potatoes breaking apart?
- Slice into bite-sized pieces and arrange on a platter for a neat, easy appetizer. Using a bamboo mat or plastic wrap during slicing helps maintain their shape.
- Slice into bite-sized pieces and arrange on a platter for a neat, easy appetizer. Using a bamboo mat or plastic wrap during slicing helps maintain their shape.
5. Are these rolls kid-friendly?
- Yes. The rinsed kimchi is mild, and by skipping optional green chili and keeping the filling soft, these Korean snacks are safe, tasty, and perfect for children.
- Yes. The rinsed kimchi is mild, and by skipping optional green chili and keeping the filling soft, these Korean snacks are safe, tasty, and perfect for children.
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Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Rinse the aged kimchi leaves thoroughly under cold water to remove excess seasoning.
- Rinse the aged kimchi leaves thoroughly under cold water to remove excess seasoning.
- Squeeze out all the water by hand and transfer the leaves to a mixing bowl.
- Squeeze out all the water by hand and transfer the leaves to a mixing bowl.
- Add sesame oil and sugar (kimchi seasoning) to the bowl, and toss the leaves evenly to coat.
- Add sesame oil and sugar (kimchi seasoning) to the bowl, and toss the leaves evenly to coat.
Step 2
- Drain the canned tuna in a fine-mesh strainer to remove the excess oil, then transfer it to a bowl.
- Drain the canned tuna in a fine-mesh strainer to remove the excess oil, then transfer it to a bowl.
- Add mayonnaise and black pepper, and mix well to make the tuna mayo filling.
- Add mayonnaise and black pepper, and mix well to make the tuna mayo filling.
Step 3
- Mix the cooked rice with salt and sesame oil, then set aside.
- Mix the cooked rice with salt and sesame oil, then set aside.
Step 4
- Finely chop the green onions for topping and soak them in cold water to remove any sharpness.
- Finely chop the green onions for topping and soak them in cold water to remove any sharpness.
Step 5
- Place a bamboo sushi mat vertically on a cutting board. Lay the seasoned kimchi leaves side by side on the mat.
- Place a bamboo sushi mat vertically on a cutting board. Lay the seasoned kimchi leaves side by side on the mat.
- Spread the seasoned rice evenly over the kimchi leaves, pressing gently.
- Spread the seasoned rice evenly over the kimchi leaves, pressing gently.
- Place perilla leaves on top of the rice, then add the tuna mayo filling over the perilla leaves.
- Place perilla leaves on top of the rice, then add the tuna mayo filling over the perilla leaves.
Step 6
- Starting from the bottom of the bamboo mat, roll the kimchi tightly to enclose the filling.
- Starting from the bottom of the bamboo mat, roll the kimchi tightly to enclose the filling.
- Keep it rolled in the mat for a few minutes to help it hold its shape.
- Keep it rolled in the mat for a few minutes to help it hold its shape.
- Remove the chopped green onions from the cold water and drain well.
- Remove the chopped green onions from the cold water and drain well.
Step 7
- Remove the roll from the mat and slice into bite-sized pieces.
- Remove the roll from the mat and slice into bite-sized pieces.
- Arrange on a plate and sprinkle with the drained green onions and sesame seeds to serve.
- Arrange on a plate and sprinkle with the drained green onions and sesame seeds to serve.
Kimchi Rice Roll Tuna Mayo (Korean Gimbap Style) | Not Spicy, Just Flavorful
A creamy tuna mayo filling meets crisp vegetables and lightly seasoned kimchi in this quick, flavorful fusion snack. Perfect for lunchboxes, picnics, or a satisfying bite anytime, these tasty bites bring a fun twist to classic Korean flavors as a Kimchi Rice Roll.
Ingredients
Equipment
Method
Kimchi Preparation
- Rinse the aged kimchi leaves thoroughly under cold water to remove excess seasoning.
- Squeeze out all the water by hand and transfer the leaves to a mixing bowl.
- Add sesame oil and sugar (kimchi seasoning) to the bowl, and toss the leaves evenly to coat.
Tuna Filling
- Drain the canned tuna in a fine-mesh strainer to remove the excess oil, then transfer it to a bowl
- Add mayonnaise and black pepper, and mix well to make the tuna mayo filling.
Season the Rice
- Mix the cooked rice with salt and sesame oil, then set aside.
Prepare Toppings
- Finely chop the green onions for topping and soak them in cold water to remove any sharpness.
Roll the Mukcham Mari
- Place a bamboo sushi mat vertically on a cutting board. Lay the seasoned kimchi leaves side by side on the mat.
- Spread the seasoned rice evenly over the kimchi leaves, pressing gently.
- Place perilla leaves on top of the rice, then add the tuna mayo filling over the perilla leaves.
- Starting from the bottom of the bamboo mat, roll the kimchi tightly to enclose the filling.
- Keep it rolled in the mat for a few minutes to help it hold its shape.
- Remove the chopped green onions from the cold water and drain well.
- Remove the roll from the mat and slice into bite-sized pieces.
- Arrange on a plate and sprinkle with the drained green onions and sesame seeds to serve.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
