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    Home » Rice » Tuna Kimbap – One of Korea’s favorite rolls

    July 20, 2018 Finger foods

    Tuna Kimbap - One of Korea's favorite rolls

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    Tuna Kimbap. It's one of Korea's favorite type of Kimbap. It tastes light and savory, a spring tuna salad with crunchy bits of cucumber and cabbage. Not to mention the slight grassy smell of the perilla leaf. A perfect roll to make for the summer!

    Tuna Kimbap

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    This recipe is much simpler to make than traditional Kimbap. All you need is a can of tuna and a few fresh veggies.

    Substitutions: If you don't like tuna, replace it with canned chicken. For the perilla leaves, there is no real substitute. Perhaps shiso leaves? If you can't find either, skip it or add a few Thai or Lemon basil leaves. It should also add a hint of herbal flavor.

    P.s. In Korea, we like to eat Kimbap with a bowl of Spicy Korean Ramen. The two pair well together - Bon Appetit neighbors!

    Tuna Kimbap

    Tuna Kimbap - One of Korea's Favorite Kimbap

    Tuna Kimbap is one of Korea's favorite type of Kimbap
    4.34 from 6 votes
    Print Pin Rate
    Course: Easy
    Servings: 3 rolls

    Ingredients

    Fresh ingredients

    • Tuna - 1 can 150 grams
    • Gim - 3 sheets
    • Cabbage - 1 layer
    • Perilla leaves - 6
    • Cucumber - small piece length of your pointer finger
    • Onion - ¼ whole

    Sushi Rice Seasoning

    • Cooked white rice - 2 cups
    • Salt - ½ teaspoon
    • Sesame oil - 1 Tablespoon
    • Sesame seeds - few shakes

    Tuna Cucumber Salad Seasoning

    • Mayonnaise - 3 Tablespoons Japanese or Korean Mayonnaise tastes great!
    • Vinegar - 1 teaspoon
    • Black pepper - few shakes

    Instructions

    Prep ingredients

    • Open tuna can. Drain it and squeeze out the oil. 
    • Take stems off perilla leaves. Cut the ¼ piece of onion into thin small slices. Julienne the piece of cucumber and cabbage leaf into very thin strips. 
    • Take out a mixing bowl. Mix-in mayonnaise, vinegar and black pepper. Stir it together. Then throw in the tuna, cabbage, cucumber and onions. Mix it together with your hands. Top the mixture with a few shakes of black pepper. 

    Make gimbap rice

    • Put rice into a large bowl. Fan it out so it can lose some steam and cool off.
    • Then sprinkle some salt (½ teaspoon) over the rice. Place sesame oil in (1 Tablespoon). Sprinkle on sesame seeds as well. Mix everything together. Set aside.

    Roll-up gimbap

    • Place a sheet of gim on the cutting board (make sure its dry) 
    • Place an even layer of rice over the gim - up to about ⅔ of the sheet (reference video). Don't let the rice clump up in one spot - spread it out evenly. 
    • Place two perilla leaves at the center of the rice. Then put a few scoops of the tuna mixture over the leaves. 
    • Pull the bottom of the sheet up to the ⅔ line. Then use your hands to gently scoot back the filling, while squeezing the roll to make it firm. Continue to roll to the end.
    • Dab your finger in water. Then run it across the edge of the sheet. Roll it and seal the roll off.
    • Repeat again to make two more rolls.

    Notes

    • It should make 3 kimbap rolls
    • See video below for more details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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