Korean Tuna Kimchi Gimbap
Tuna-kimchi gimbap rolls together drained canned tuna, stir-fried kimchi, and mayonnaise inside seasoned rice and roasted seaweed sheets. Stir-frying the kimchi for two minutes drives off excess liquid and concentrates its fermented tang into a deeper, more savory flavor. Perilla leaves layered directly on the rice add an herbal, slightly minty fragrance that offsets the richness of the tuna-mayo filling. A light brush of sesame oil on the finished roll preserves the seaweed's crispness while adding a final nutty aroma to every slice.
Adjust Servings
Instructions
- 1
Squeeze kimchi lightly, chop finely, and stir-fry for 2 minutes to remove excess moisture.
- 2
Drain tuna and mix with mayonnaise and cooked kimchi to make the filling.
- 3
Season warm rice with salt and sesame oil, mixing evenly.
- 4
Spread rice thinly on seaweed, add perilla leaves, radish, and tuna-kimchi filling, then roll tightly.
- 5
Brush rolls lightly with sesame oil and slice into bite-size pieces.
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Nutrition (per serving)
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