John Yi, AKA Johnny Yi, is the Chef and Owner of Raw Omakase DC, where he delivers a refined omakase experience blending Japanese precision with Korean warmth.
Yi began his culinary career in his family’s sushi restaurant in Maryland in 2007, later training under master chefs in D.C. and New York. One of his most formative experiences came from helping open a sushi restaurant in Iceland’s East Fjords—an experience that shaped his belief in food as a universal language.
At Raw Omakase, Yi curates seasonal, ingredient-forward courses with care and balance. His minimalist style and deep cultural respect result in dishes that are thoughtful and elegant.
Rooted in tradition but guided by personal storytelling, Yi’s work is more than culinary—it’s an expression of heritage, craftsmanship, and intentionality. His D.C. restaurant has become a destination for those seeking meaningful, immersive dining grounded in both discipline and heart.
Tuna Gimbap • Korean Seaweed Rice Roll with Tuna & Vegetables
Tuna Gimbap is a Korean rice roll filled with savory tuna mixed with mayo, fresh vegetables, and rice, all wrapped in seaweed. It’s light, satisfying, and great for picnics or quick meals.
Ingredients • Serves: 4 rolls
Main:
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4 cup Korean rice
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¼ tsp kosher salt
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1 tsp vinegar (white or apple)
Tuna Filling:
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1 (5 oz) can tuna (preferably oil-packed)
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1 clove garlic, minced
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1 Tbsp sesame oil
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1 Tbsp mayonnaise
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1 Tbsp soy sauce
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¼ tsp black pepper
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1 Tbsp honey or sugar (optional)
Other Fillings/Ingredients:
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4 crab sticks (optional)
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4 strips danmuji (yellow pickled radish)
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1 cup cucumber, julienned or sliced into strips
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8 perilla leaves (optional)
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1 cup carrots, julienned and lightly sautéed
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4 sheets gim (dried seaweed)
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1 tsp sesame seeds
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Sesame oil, for brushing
Gimbap (Seaweed Rice Rolls)
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Rice: Cook rice slightly dry. Mix with sesame oil and salt. Let cool slightly.
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Beef: Stir-fry beef with seasonings until cooked through.
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Vegetables: Blanch spinach and stir-fry carrots. Prepare other fillings.
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Egg: Make a thick omelet, cool, and cut into strips.
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Roll: Lay gim shiny side down. Spread ¾ cup rice, leaving space at the top. Add fillings and roll tightly.
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Finish: Brush roll with sesame oil. Slice into bite-sized rounds.
