Delicious Tuna Mayo Gimbap (Rice-Free)
Keto Tuna Gimbap: Packed with Eggs & Veggies, No Rice!
Enjoy delicious Keto Gimbap without the rice! This recipe is generously filled with protein-rich egg sheets and plenty of fresh vegetables, making it incredibly satisfying. By omitting rice, we significantly lower the calorie count. It’s also incredibly convenient to store in the refrigerator and eat cold without needing reheating, making it a perfect option for packed lunches. Enjoy this healthy and flavorful gimbap anytime!
Gimbap Ingredients
- 1 Carrot, julienned thickly
- 3 Cucumbers, deseeded and patted dry
- 8 Eggs, for omelets
- 150g Canned Tuna, drained
- 3 Tbsp Mayonnaise
- Pinch of Black Pepper
- 6 Strips of Pickled Radish (Danmuji)
- 6 Crab Sticks, pulled into strands
- 12 Fresh Perilla Leaves (Kkaennip), stems removed
- 6 Sheets of Gimbap Seaweed
- 15g Cream Cheese or Sliced Cheese (optional)
- 12 Slices of Sandwich Ham
Seasoning & Other
- 4g Salt (divided use: 2g for carrots, 2g for eggs)
- 10g Sesame Oil
- Pinch of Sesame Seeds
- 10g Olive Oil (for sautéing)
- 4g Salt (divided use: 2g for carrots, 2g for eggs)
- 10g Sesame Oil
- Pinch of Sesame Seeds
- 10g Olive Oil (for sautéing)
Cooking Instructions
Step 1
Remove the packaging from the crab sticks. Julienne the carrot thickly. Heat olive oil in a pan over medium-high heat and sauté the carrots. When the edges start to turn slightly golden, add 2g of salt, mix well, and turn off the heat. Transfer the cooked carrots to a plate lined with paper towels to absorb excess moisture and let them cool.
Step 2
Wash the cucumbers thoroughly. Cut them in half lengthwise, then use a spoon to scoop out the seeds. Place the deseeded cucumber halves on a plate lined with paper towels to draw out any excess moisture.
Step 3
In a large bowl, whisk the 8 eggs with 2g of salt until well combined. Heat a non-stick pan over medium-low heat. Pour a thin layer of the egg mixture to create an omelet. Since we’ll be using the omelets whole in the gimbap, it’s best to use a ladle to control the amount of egg mixture poured for each omelet to yield about 6 uniform sheets. Let the cooked omelets cool.
Step 4
Drain the oil from the canned tuna. In a small bowl, mix the drained tuna with 3 tablespoons of mayonnaise and a pinch of black pepper until combined. Separate the slices of sandwich ham. Wash the perilla leaves, trim the stems, and pat them completely dry with paper towels.
Step 5
Place a sheet of gimbap seaweed on a bamboo rolling mat with the rough side facing up. Lay an egg omelet sheet on top. Arrange the ham slices evenly over the omelet. Then, layer the prepared cucumber and sautéed carrots on top of the ham.
Step 6
Place two perilla leaves overlapping each other over the layered ingredients. Spoon the prepared tuna-mayo mixture generously over the perilla leaves.
Step 7
Using the bamboo mat, tightly roll the perilla leaves with the tuna mixture. Ensure the seam side is facing down. Spread about 2.5g of cream cheese thinly along the edge of the seaweed to help it seal. If using sliced cheese, cut one slice into quarters, press them firmly to flatten, and apply to the edge. If you don’t have cream cheese or sliced cheese, you can moisten the edge with a little water.
Step 8
Continue rolling the gimbap tightly with the bamboo mat, ensuring all the ingredients are tucked in. Place the rolled gimbap seam-side down and let it rest for 5-10 minutes to help it hold its shape. Just before serving, lightly brush the top with sesame oil and sprinkle with sesame seeds for a finishing touch. Slice into bite-sized pieces and enjoy your delicious Tuna Mayo Gimbap!
