Tuna Gimbap
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Tuna gimbap makes 2 rolls with 1 drained can of tuna mixed with 1 tbsp mayonnaise, plus carrot, spinach, egg strips, and pickled radish.
Read more
Julienne 1/2 carrot and cook it for 2 minutes. Blanch 100 g spinach for 1 minute, cool it in cold water, and squeeze it dry. Beat 2 eggs, cook a thin omelet, cool it, and cut it into long strips. Divide the 1 tbsp sesame oil and 0.5 tsp salt among the carrot, spinach, and 2 bowls warm rice as directed. Place half of the rice and half of every filling on each of the 2 seaweed sheets, using 1 pickled radish strip per roll. Roll firmly, seal the exposed seaweed edge with a small amount of water, and cut with a damp knife pressed straight down. The sesame oil is used in the fillings and rice, not as an unmeasured coating outside the roll.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Drain 1 can of tuna in a strainer, pressing it with a spoon to remove the oil.
Add 1 tbsp mayonnaise and mix evenly while breaking apart any large tuna pieces.
- 2Season
Julienne half a carrot and cook it for 2 minutes in a pan with part of the sesame oil and salt.
Blanch 100g spinach for 1 minute, cool in cold water, squeeze dry, and season lightly with another portion of the sesame oil and salt.
- 3Heat
Beat 2 eggs and cook them as an omelet no more than 2 mm thick.
Let it cool, then cut it into long strips that can be divided between the two rolls.
- 4Season
Add the remaining sesame oil and salt to 2 bowls warm rice and fold with a spatula.
Stop when the grains are evenly glossy without being crushed, then let the steam subside.
- 5Step
Place 1 seaweed sheet on a rolling mat and spread half the rice evenly, leaving a 1.5 cm border on one edge.
Add half the tuna mayonnaise, egg, carrot, and spinach across the rice, then place 1 pickled radish strip alongside them. Repeat with the remaining sheet and fillings.
- 6Prep
Lift the mat and roll tightly, then seal the bare seaweed edge with a small amount of water.
Use a damp knife and press straight down in one clean cut so the filling stays in place.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 1 drained can of tuna mixed evenly with 1 tbsp mayonnaise
- Finish cue
- Stop when the grains are evenly glossy without being crushed, then let the steam subside.
- Avoid this
- Press the tuna well in a strainer so its oil does not make the rice and seaweed soggy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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cooked rice, canned tuna
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cooked rice, gim (seaweed sheet)
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cooked rice, carrot
Tips
Estimated nutrition (per serving)
Variations
Tuna Kimchi Gimbap
A flavorful gimbap filled with rich tuna and tangy kimchi. Each bite brings a mix of mild heat and soft, savory texture.
Tuna Mayo Gimbap
A popular gimbap filled with creamy tuna mayo. The rich filling pairs perfectly with seasoned rice and crispy seaweed for an addictively simple snack.