Simple Tuna Kimbap
Try Making Tuna Kimbap This Way. It’s So Simple!
This is a simple tuna kimbap made without many ingredients. Perfect for a quick and delicious meal!
Ingredients
- 1 can (200g) tuna, drained
- 600g cooked rice (warm)
- 6 perilla leaves
- 6 lettuce leaves
- 3 sheets of dried seaweed for kimbap
- 3 pickled radish sticks for kimbap
Rice Seasoning
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon sugar
Cooking Instructions
Step 1
Drain the oil from the canned tuna. You can do this by placing the tuna in a sieve or by pressing it gently with paper towels to absorb excess oil. This step ensures the filling isn’t too wet.
Step 2
In a bowl, combine the warm cooked rice with salt and sugar. Gently mix with a rice paddle or spoon until well combined. Be careful not to mash the rice grains; aim for even seasoning.
Step 3
To the drained tuna, add the mayonnaise and black pepper. Mix well until everything is evenly coated, creating a creamy and flavorful filling.
Step 4
Wash the perilla leaves thoroughly under running water and pat them dry. Prepare them to fit the size of your kimbap.
Step 5
Wash the lettuce leaves under running water and pat them dry. Prepare them similarly to the perilla leaves, ensuring they fit the kimbap dimensions.
Step 6
Place a sheet of seaweed, shiny side down and rough side up, on a kimbap rolling mat. Spread about two-thirds of the seasoned rice evenly over the seaweed, leaving about a 1-inch border at the top edge. This border helps seal the roll.
Step 7
Arrange the prepared lettuce leaves over the rice layer. The lettuce will add a fresh crunch and act as a barrier.
Step 8
Spoon the seasoned tuna filling evenly over the lettuce. Avoid overfilling, as this can cause the kimbap to break when rolling.
Step 9
Place the pickled radish sticks on top of the tuna filling. These add a pleasant tang and sweetness.
Step 10
Finally, place the prepared perilla leaves on top of the pickled radish. Their aromatic quality will enhance the overall flavor.
Step 11
Starting from the edge closest to you, begin rolling the kimbap tightly, using the mat to help shape and press it. To seal the roll, you can lightly moisten the exposed seaweed edge with water or a few grains of rice and press it down firmly.
Step 12
Once rolled, slice the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. For cleaner cuts, slightly dampen your knife with water between slices.
