Description
Make simple and flavorful Korean seaweed rice rolls filled with spicy canned tuna mayo.
Ingredients
Scale
- 4 sheets gim (roasted seaweed sheets for kimbap)
- 3 cups cooked short-grain white rice
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 (5 ounce) can tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha or gochujang
- 1 teaspoon sugar
- 1/2 teaspoon rice vinegar
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1 yellow pickled radish (danmuji), julienned
- 2 eggs, beaten
- Vegetable oil for cooking
Instructions
- Prepare the rice: Mix the warm cooked rice with sesame oil and salt. Set aside.
- Prepare the egg garnish: Cook the beaten eggs into thin omelets in a lightly oiled pan. Cool slightly, then slice into thin strips.
- Prepare the vegetables: Lightly sauté the julienned carrots until tender-crisp. Set aside. Cut the cucumber into thin strips. Cut the pickled radish into strips.
- Make the spicy tuna filling: In a bowl, combine the drained tuna, mayonnaise, Sriracha (or gochujang), sugar, and rice vinegar. Mix well.
- Assemble the kimbap: Lay one sheet of gim, shiny side down, 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 egg, carrot, cucumber, and pickled radish in a line. Top with a line of the spicy tuna mixture.
- Roll the kimbap: Lift the edge of the mat closest to you and fold it over the fillings, pressing gently to secure the ingredients. Roll tightly away from you, moistening the top edge of the seaweed with a little water to seal the roll.
- Finish the rolls: Brush the outside of the finished roll lightly with sesame oil. Repeat with the remaining ingredients.
- Slice and serve: Use a sharp, slightly moistened knife to cut each roll into bite-sized pieces.
Notes
- For easier slicing, chill the finished rolls for 10 minutes before cutting.
- You can substitute imitation crab sticks or cooked spinach for other vegetable options.
- Use Japanese mayonnaise for a richer flavor in the tuna mix.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Lunch
- Method: Rolling
- Cuisine: Korean
Nutrition
- Serving Size: 6 pieces
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 70