Classic Tuna Kimbap
Món truyền thống · Korean
A traditional Korean rolled sushi featuring seasoned rice, flavorful tuna, and crisp vegetables, all wrapped in a sheet of dried seaweed.
Đánh giá công thức này
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Nguyên liệu
- Sushi rice3 cups
- Nori sheets5 sheets
- Canned tuna1 can (5 oz)
- Mayonnaise3 tablespoons
- Soy sauce1 teaspoon
- Sesame oil1 teaspoon
- Pickled radish (Danmuji)1/2 cup, julienned
- Spinach1 cup, blanched and squeezed
- Carrot1/2 cup, julienned
- Egg2 large
- Saltto taste
- Black pepperto taste
- Sesame seeds1 teaspoon
Các bước
- 1
Cook sushi rice according to package directions. Season the cooked rice with a mixture of 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt (optional, if not using pre-seasoned danmuji). Let it cool slightly.
- 2
Drain the canned tuna well and mix it with mayonnaise, soy sauce, and sesame oil. Season with salt and pepper to taste.
- 3
Prepare the egg: whisk eggs with a pinch of salt and pepper, then cook into a thin omelet. Let it cool and slice into thin strips.
- 4
Blanch spinach, squeeze out excess water, and season with a pinch of salt and sesame oil.
- 5
Julienne the pickled radish and carrot.
- 6
Lay a nori sheet shiny side down on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the nori, leaving about a 1-inch border at the top.
- 7
Arrange the fillings horizontally across the rice: a line of tuna mixture, pickled radish, spinach, carrot, and egg strips.
- 8
Carefully roll the kimbap tightly using the bamboo mat, starting from the bottom edge. Moisten the top border of the nori with a little water to seal the roll.
- 9
Brush the outside of the rolled kimbap with a thin layer of sesame oil and sprinkle with sesame seeds.
- 10
Slice the kimbap into bite-sized pieces using a sharp knife, wiping the knife with a damp cloth between cuts.
