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.
