Homemade Delight: Delicious Tuna Mayo Kimbap
The Easiest Way to Make Flavorful Tuna Mayo Kimbap at Home
I made some Tuna Mayo Kimbap using leftover ingredients from the fridge and an extra can of tuna. Adding a generous amount of tuna made it taste even better than store-bought kimbap! It’s a perfect meal or a special treat.
Basic Ingredients- 2 sheets of kimbap seaweed (nori)
- 400g cooked rice (about 2 bowls)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds (to taste)
Filling Ingredients- 1 can of tuna, drained
- 1/4 onion, finely chopped
- 2 Tbsp mayonnaise
- 100g imitation crab sticks (like surimi), shredded
- 4 leaves of perilla (shiso) leaves
- 2 sheets of thin fish cake (eomuk), thinly sliced
- 2 eggs, pan-fried into thin omelets
- 2 strips of pickled radish (danmuji)
- 2 strips of seasoned burdock root (uchiazuke)
- 1 can of tuna, drained
- 1/4 onion, finely chopped
- 2 Tbsp mayonnaise
- 100g imitation crab sticks (like surimi), shredded
- 4 leaves of perilla (shiso) leaves
- 2 sheets of thin fish cake (eomuk), thinly sliced
- 2 eggs, pan-fried into thin omelets
- 2 strips of pickled radish (danmuji)
- 2 strips of seasoned burdock root (uchiazuke)
Cooking Instructions
Step 1
First, whisk two eggs in a bowl. Lightly oil a non-stick frying pan over medium-low heat. Pour the egg mixture and cook to make thin omelets. You can also scramble the eggs and then crumble them, or thinly slice the cooked omelets for a pretty presentation inside the kimbap.
Step 2
Rinse the fish cakes under running water to remove any excess oil, then thinly slice them into strips. Heat a little oil in a frying pan and stir-fry the sliced fish cakes until lightly browned. Transfer the cooked fish cakes to a plate and let them cool slightly. This step enhances their texture and flavor.
Step 3
Drain the tuna can thoroughly to remove all the oil. In a bowl, combine the drained tuna with the finely chopped onion and mayonnaise. Mix well to create the tuna-mayo filling. Adding chopped onion provides a nice crunch and freshness.
Step 4
Shred the imitation crab sticks into bite-sized pieces. You can mix these directly into the tuna-mayo filling or add them as a separate layer in the kimbap. Both methods yield a delicious result.
Step 5
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread the warm cooked rice thinly and evenly over about two-thirds of the seaweed, leaving the top edge clear. Arrange two perilla leaves over the rice. Our family prefers less salty food, so I haven’t seasoned the rice separately. If you like your rice seasoned, mix 1 teaspoon of salt and 1 teaspoon of sesame oil into the rice before spreading it.
Step 6
Now, arrange all the prepared filling ingredients evenly over the rice. Carefully roll the kimbap using the bamboo mat, applying gentle pressure to ensure it holds its shape without breaking. Tuck in the edge as you roll to create a compact roll.
Step 7
Once rolled, brush the outside of the kimbap with sesame oil for a glossy finish and sprinkle with toasted sesame seeds. Slice the kimbap into your desired thickness, and your delicious homemade Tuna Mayo Kimbap is ready to be enjoyed!
