Description
Make simple and satisfying Korean tuna rice rolls using canned tuna. This recipe is perfect for quick lunches or picnics.
Ingredients
Scale
- 5 sheets roasted seaweed (gim)
- 3 cups cooked short-grain white rice, seasoned with 1 tsp sesame oil and 1/2 tsp salt
- 1 can (5 oz) tuna in water, drained well
- 1/4 cup mayonnaise
- 1 tsp yellow mustard (optional)
- 1 large carrot, julienned
- 1/2 cucumber, seeded and julienned
- 1 cup pickled radish (danmuji), cut into strips
- 4 eggs, beaten
- Vegetable oil for cooking
- Sesame seeds for garnish
Instructions
- Prepare the egg garnish: Heat a lightly oiled pan. Pour thin layers of beaten egg to make thin omelets. Stack them, let cool slightly, and slice into thin strips.
- Prepare the vegetables: Lightly sauté the julienned carrots with a pinch of salt for 2 minutes until tender-crisp. Briefly sauté the cucumber strips if desired, or use them raw.
- Make the tuna filling: In a bowl, combine the drained tuna, mayonnaise, and mustard (if using). Mix until combined.
- Assemble the kimbap: Lay one sheet of seaweed on a bamboo rolling mat. Spread about 3/4 cup of the seasoned rice evenly over the seaweed, leaving a 1-inch border at the top edge.
- Layer the fillings across the center of the rice: Place strips of pickled radish, carrots, cucumber, egg strips, and a line of the tuna mixture.
- Roll the kimbap: Lift the edge of the mat closest to you and tightly roll the ingredients away from you, pressing gently to seal the roll. Moisten the top edge of the seaweed with a little water to seal completely.
- Finish the rolls: Brush the outside of the finished roll lightly with sesame oil and sprinkle with sesame seeds.
- Slice and serve: Using a sharp, slightly moistened knife, cut each roll into 6 to 8 pieces.
Notes
- For Spicy Tuna Kimbap, mix the tuna filling with 1 to 2 tablespoons of Gochujang (Korean chili paste) instead of mustard.
- To make rolling easier, place plastic wrap over your rolling mat.
- Use warm rice; cold rice is difficult to spread evenly.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Main Course
- Method: Rolling
- Cuisine: Korean
Nutrition
- Serving Size: 1 roll (6 pieces)
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 12
- Cholesterol: 75