Delicious Tuna Kimbap (Seaweed Rice Rolls)
Delicious Tuna Kimbap (Seaweed Rice Rolls)
Easy and Flavorful Tuna Kimbap Recipe for Kids
Make these nutritious and delicious tuna kimbap rolls for your children during their school break. It’s a simple yet satisfying meal that’s perfect for any occasion.
Main Ingredients- 5 Frankfurters
- 5 Crab sticks
- 1 Carrot
- 10 Eggs
- 10 pieces of Pickled Radish for Kimbap
- 10 pieces of Seasoned Burdock Root for Kimbap
- 10 sheets of Seaweed for Kimbap (Gim)
- 1 large can of Tuna (approx. 200g)
Tuna Seasoning & Rice Seasoning- A little Cooking Oil (for draining)
- 1.5 Tbsp Mayonnaise
- 1 tsp Sugar
- A pinch of Black Pepper
- 1 tsp Salt (for cooking rice)
- 1 Tbsp Sesame Oil (for rice)
- 1 tsp Salt (for rice)
- A little Cooking Oil (for draining)
- 1.5 Tbsp Mayonnaise
- 1 tsp Sugar
- A pinch of Black Pepper
- 1 tsp Salt (for cooking rice)
- 1 Tbsp Sesame Oil (for rice)
- 1 tsp Salt (for rice)
Cooking Instructions
Step 1
First, drain all the oil from the large can of tuna (approx. 200g) using a sieve. In a bowl, combine the drained tuna with 1.5 Tbsp of mayonnaise, a pinch of black pepper, and 1 tsp of sugar. Mix well to create the seasoned tuna filling.
Step 2
Cut the frankfurters in half lengthwise, then into thirds. You can leave the crab sticks as they are. Heat a pan over medium heat and lightly pan-fry the frankfurters until they are slightly golden and fragrant.
Step 3
Whisk the 10 eggs with 1 tsp of salt and make thin egg crepes (jidan). Cut these into thin strips for easy rolling. Wash the carrot and julienne it finely. Heat a little olive oil in a pan, add the julienned carrots with 2-3 pinches of salt, and stir-fry for 4-5 minutes until crisp-tender. Pat dry the pickled radish and seasoned burdock root with a paper towel. Wash the perilla leaves and pat them dry. Cook the rice so it’s slightly sticky, transfer it to a large bowl, and mix in 1 Tbsp of sesame oil and 1 tsp of salt until well combined. (Tip: For the rice quantity, aim for about the size of an adult’s fist per roll when seasoning.)
Step 4
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, with the rough side facing up. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top. Spreading the rice thinly across the entire sheet helps prevent the roll from falling apart. Layer 2 perilla leaves on top of the rice, then place the seasoned tuna filling in a line across the center of the rice. Add your desired fillings such as the cooked frankfurters, crab sticks, pickled radish, and burdock root.
Step 5
Starting from the bottom edge, roll the kimbap tightly, tucking in the fillings as you go. Once rolled, lightly brush the outside of the kimbap with sesame oil for a glossy finish. To slice, wet a sharp knife with water or lightly coat it with sesame oil to prevent sticking, and carefully cut the kimbap into bite-sized pieces. Your delicious tuna kimbap is now ready!
Step 6
Even picky eaters, like my son who usually avoids vegetables, love this tuna kimbap! It’s a wonderful way to get them to enjoy their meal. Enjoy making this flavorful kimbap for your children’s snacks or lunchboxes.
