Tuna Kimbap
Tuna Kimbap or Chamchi Gimbap (참치김밥) is nutritious and delicious seaweed rice rolls, featuring canned tuna and various vegetables for the fillings.
Servings: rolls
Ingredients
- 5 sheets roasted seaweed
- 4 cups steamed short grain white rice
- 2 tsp sesame oil
- 1/2 tsp salt, or more for taste
- sesame oil, for serving
Tuna Mayo
- 2 cans (340 gr) tuna
- 2-3 tbsp mayonnaise
Egg Strips
- 3 eggs
- 1/4 tsp salt
Vegetables
- 1 bunch spinach, stems removed
- 1 medium carrot, julienned
- 1 tsp sesame oil
- 1/2 tsp salt, or more for taste
- vegetable oil, for frying
- 5 strips danmuji/pickled radish
Instructions
Rice
- Place freshly made rice in a large bowl. Gently mix salt and sesame oil over top with a rice scoop. Let it cool down enough so it's no longer steaming. Cover and set aside.
Tuna Mayo
- Drain the tuna from the water or oil with a sieve. Press the tuna with a spoon to squeeze the excess water or oil out.
- In a small bowl, combine drained tuna with mayonnaise until well incorporated. Set aside.
Egg Strips
- In a medium bowl, beat eggs with salt.
- Heat a little bit of oil on a big non-stick pan with low-medium heat. Pour the egg mixture into the pan with low heat. Spread it into a large circle so it fills the pan. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly on the hot pan for about 3-4 minutes.
- Transfer the cooked egg to a plate. When it is cooled enough to handle, cut it into 1/2-inch long strips.
Vegetables
- Heat the pan and add a few drops of vegetable oil. Add carrot and 1/4 tsp salt, saute until the carrot is cooked. Stir in 1/2 tsp sesame oil until well combined. Set aside.
- Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.
Assemble
- Place a sheet of nori on a bamboo mat with the shiny side down. Spread evenly about 3/4 cup cooked rice over the top, leaving about 1 inch uncovered on top of the nori. Place tuna mayo, 2-3 egg strips, carrot, spinach, and a strip of danmuji in the center of the rice.
- Use both hands to roll the mat over the fillings. Remove the roll from the mat. Repeat 4 more times with the remaining ingredients.
- Brush sesame oil on the finished rolls. Cut each roll into 1/4-inch bite-size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting. Put it on a plate and serve immediately or pack it in a lunchbox.
Nutrition
Serving: 1roll | Calories: 389kcal | Carbohydrates: 34g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 888mg | Potassium: 607mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8754IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 4mg
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