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Gimbap with Spicy Tuna
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Gimbap with Spicy Tuna
Gimbap, a popular Korean dish, is a rice and filling wrapped in a sheet of seaweed. This recipe combines the classic gimbap with a spicy tuna twist, creating a flavorful and refreshing meal. With a crunchy texture from the seaweed and a spicy kick from the tuna, this dish is perfect for those who love a mix of Asian flavors. The combination of white rice, tuna, cucumber, carrots, and spinach creates a well-balanced meal that is both nutritious and delicious. This recipe is ideal for beginners who want to try their hand at making gimbap at home.
Time Cook
20
Level
Intermediate
Calories
550
Allergens
Fish, Soy, Sesame
Ingredients
1 cup
Sushi rice
150 Calories
1 can
Canned tuna
100 Calories
1 package
Seaweed sheets
20 Calories
1 cup
Cucumber
10 Calories
1 cup
Carrots
20 Calories
1 cup
Spinach
10 Calories
2 tablespoons
Mayonnaise
100 Calories
1 tablespoon
Soy sauce
5 Calories
1 inch
Ginger
10 Calories
1 teaspoon
Wasabi
5 Calories
Step-by-Step Instructions
1
Prepare the sushi rice according to the package instructions. Typically, this involves rinsing the rice thoroughly and cooking it with the right amount of water. Once cooked, allow the rice to cool down to room temperature.
2
Cut the cucumber, carrots, and spinach into thin strips. Set aside.
3
Open the can of tuna and drain the liquid. Mix the tuna with mayonnaise, soy sauce, and wasabi in a bowl. Stir well until the tuna is coated with the sauce.
4
Lay a seaweed sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5
Arrange the cucumber, carrots, and spinach strips horizontally across the middle of the rice. Place the tuna mixture on top of the vegetables.
6
Roll the gimbap using the bamboo sushi mat. Apply gentle pressure to form a compact roll.
7
Slice the gimbap into eight equal pieces using a sharp knife. Serve with a dollop of wasabi and pickled ginger slices on the side.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif