Main ingredients:
1 can tuna (100 grams)
1/4 head aged kimchi
1 cucumber
1.5 cups rice
2 sheets gimbap seaweed
Salt
Sesame oil
Crushed sesame seeds
Tuna seasoning ingredients:
1 1/2 tablespoons mayonnaise
1 teaspoon sugar
Black pepper
Aged kimchi seasoning ingredients
1 tablespoon crushed sesame seeds
Some perilla oil
Rice seasoning ingredients:
1/2 teaspoon salt
2 tablespoons sesame oil
Some crushed sesame seeds
(makes 2 rolls)
Instructions:
Wash the aged kimchi in water, squeeze out the excess moisture and slice it into thin strips. Use a paper towel to remove any remaining moisture.
Mix the sliced kimchi with the kimchi seasoning ingredients.
Drain the tuna using a strainer, pressing down with a spoon to remove as much oil as possible. Mix the tuna with the tuna seasoning ingredients.
Tip: Adding 1 tablespoon of breadcrumbs can help absorb the moisture in the tuna. For a refreshing taste, you can add wasabi or chopped green chili peppers.
Slice the cucumber into thin strips.
Tip: For a crunchier texture, sprinkle 1 teaspoon of salt on the cucumber and let it sit for 10 minutes, then remove the excess moisture.
In a bowl, mix the rice with the rice seasoning ingredients.
Lay a sheet of seaweed on a bamboo mat with the rough side facing up, then spread the rice evenly. Add the seasoned kimchi, cucumber and tuna, then roll the gimbap.
Tip: Gently press the front edge while rolling to avoid squeezing out the moisture from the ingredients.
Brush the gimbap with sesame oil, slice it into bite-sized pieces, sprinkle with crushed sesame seeds and enjoy!
[Source: W Table]
(tuna and cucumber rice rolls, Korean-style tuna cucumber gimbap, gimbap with cucumber and tuna)
