Cucumber tuna gimbap is a light, savory Korean seaweed roll filled with seasoned tuna, aged kimchi, and crisp cucumber. Enhanced with sesame oil and seeds, it balances bold flavors and refreshing textures, offering a nutritious and satisfying bite perfect for picnics, lunch boxes, or a quick, flavorful meal.

Try this recipe from W Table.

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]