Tuna Gimbap
User Reviews
5
-
Servings
5
-
Course
Main Course, Appetizer
Tuna Gimbap
Description
This Tuna Gimbap recipe begins with cooking short grain rice with slightly less water than usual to achieve a firmer texture suitable for rolling. Sesame oil and salt are folded into the hot rice to season it evenly as it cools. The tuna filling is prepared by draining canned tuna thoroughly, then mixing it with finely diced celery, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create a creamy, tangy mixture.
The other ingredients consist of green leafy parts of romaine lettuce, perilla leaves, cucumber sticks prepared without seeds, pre-cut strips of pickled radish, and imitation crab sticks. Each component is dried or patted to remove excess moisture to prevent soggy rolls.
To assemble, a seaweed sheet is placed shiny side down on a mat. Seasoned rice is spread evenly over it, leaving edges for sealing. Layers of tuna salad, lettuce, perilla leaves, cucumber, pickled radish, and crab are arranged before rolling tightly. The rolls are sliced into bite-sized pieces that show a colorful cross-section.
Tuna Gimbap offers a combination of savory, creamy, fresh, and tangy flavors wrapped in nori and rice, suitable for lunches, picnics, or snacks. The use of perilla leaves and pickled radish provides distinctive tastes unique to Korean cuisine.
Ingredients
For the rice
- 2 cups short grain rice uncooked
- 1-1/2 tablespoons sesame oil
- salt about 1/2 teaspoon, to taste
For the tuna
- 2 cans 5 to 6 ounces tuna, drained well
- 2 tablespoons celery finely diced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- salt start with ¼ teaspoon and pepper to taste
For the other ingredients
- 10 romaine lettuce only use green leafy part, leaves
- 10 perilla leaves
- 3 cucumbers cut into thick sticks or julienned (do not used seedy part, kirby variety
- 5 pickled radish 단무지, pre-cut strips
- 10 3- inch imitation crab meat crab sticks, pieces
- 5 gim sheets
Instructions
- Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)
- Drain the tuna well in a strainer. Press with a spoon to force more liquid to drain.
- Mix well with the celery, mayonnaise, dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Prepare the other ingredients. Make sure the vegetables are dry. Pat the crab sticks and pickled radish with a paper towel to remove excess water.
- When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. The rice will cool down during this process and be ready to be used.
- Put a sheet of gim, shiny side down with the longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 of rice evenly over the gim using a rice paddle or preferably your fingers.
- Lay two lettuce leaves and two perilla leaves on top of the rice, close to you, and then the tuna and other prepared ingredients.
- Lift the entire bottom edge with both hands, and roll over the filling away from you, bringing it to the other end of rice and tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and a shiny look. Apply a little bit of sesame oil to a sharp knife. This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. Cut the roll into 1/2-inch bite sizes.
User Reviews
Overall Rating
5
You'll Also Love
