Delicious Tuna Mayo Gimbap (Nude Style)
Easy Nude Gimbap Recipe with Tuna ★ Perfect for Kids’ Snacks & Autumn Picnics!
A delightful picnic lunch option that earns a big thumbs-up! This ‘nude’ style gimbap, featuring a savory tuna filling, is a hit with kids. We’ve combined tender tuna mixed with mayonnaise for extra creaminess, crisp cucumber, aromatic perilla leaves, and savory imitation crab sticks for a perfectly balanced flavor. Create a wonderful meal with simple ingredients!
Main Ingredients
- 1 can (210g) Tuna, drained
- 4 imitation crab sticks
- 1/2 cucumber
- 4 perilla leaves
- 4 bowls cooked rice
- 4 sheets of seaweed for gimbap
- Sesame seeds, a pinch
- Plastic wrap, as needed
Seasoning & Sauce
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 2 Tbsp mayonnaise
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 2 Tbsp mayonnaise
Cooking Instructions
Step 1
First, wash the cucumber thoroughly and cut it into long, thin julienne strips. Trim the stem ends off the perilla leaves. Cut the imitation crab sticks in half lengthwise. (Feel free to use them whole if you prefer!)
Step 2
Drain the oil from the canned tuna. Be careful not to drain it completely, as this can make the tuna dry; a little oil remaining is good. Place the drained tuna in a bowl and mix it with 2 tablespoons of mayonnaise until well combined and creamy.
Step 3
Now, let’s prepare the seasoned vinegar water for the rice. In a small bowl, combine 1 tablespoon of sugar, 1/2 tablespoon of salt, and 3 tablespoons of rice vinegar. Stir until the sugar and salt are completely dissolved, creating a sweet and tangy seasoning.
Step 4
Pour the prepared seasoned vinegar water over 4 bowls of warm cooked rice. Gently mix the rice with a spatula or rice paddle, being careful not to mash the grains. It’s important to mix the rice while it’s still warm and fluffy to allow the seasoning to be absorbed evenly. Try to fluff the rice as you mix to release steam and prevent it from becoming sticky.
Step 5
To prevent the rice from sticking to the bamboo rolling mat, lightly moisten the surface of the mat with water. Then, cover the mat with about two layers of plastic wrap. Using plastic wrap makes it easier to cut the gimbap later and helps maintain its shape.
Step 6
Prepare the seaweed sheets for the gimbap. Cut each sheet into about two-thirds of its original size. (You don’t need to use the full sheet.) With slightly damp hands, spread a layer of the seasoned rice evenly over the cut seaweed sheet, leaving a small margin at the top edge. The rice layer should be about half an inch thick. Sprinkle some sesame seeds over the rice. Carefully flip the seaweed sheet so the rice side is down. Place two perilla leaves on top of the seaweed. Arrange the julienned cucumber, tuna-mayo mixture, and imitation crab sticks lengthwise over the perilla leaves. Gently fold the edges of the perilla leaves inward over the fillings to help secure them. Using the bamboo mat, carefully and firmly roll the gimbap. Don’t roll too tightly, or the rice may become compressed.
Step 7
Once the nude gimbap is rolled, wrap it tightly with the plastic wrap to help it hold its shape. This step is crucial for neat slicing. Wet a sharp knife with water and carefully slice the wrapped gimbap into bite-sized pieces. Your delicious nude gimbap is now ready to be enjoyed! It’s perfect for immediate consumption or as a portable meal for your next outing.
