Photograph of the finished Tuna gimbap

Korea · Cơm cuốn cá ngừ mayonnaise Tuna gimbap

Tuna gimbap

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Canned tuna Canned tuna 1.3 lb
  • Photograph of Mayonnaise Mayonnaise 7.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Danmuji pickled yellow radish Danmuji pickled yellow radish 8.5 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.1 oz

Method

  1. 1 Press the canned tuna to remove excess oil, then mix it with mayonnaise, chopped onion, and gochugaru.
  2. 2 Draining the oil is a mandatory step; if the fish still has oil, the wrapper will slip and the seaweed will become soggy.
  3. 3 Mix the warm rice with sesame oil, salt, and roasted sesame seeds, then let it cool slightly.
  4. 4 Spread the seaweed on the bamboo mat, then spread the rice over only two-thirds of the seaweed, leaving the top edge uncovered.
  5. 5 Arrange the tuna filling in a vertical row along with the sautéed yellow radish and carrots.
  6. 6 Roll it up tightly, brush sesame oil on the surface, and cut it into 2 cm thick slices with a wet knife.
Start cooking