Super Simple Tuna Kimbap (No Perilla Leaves!)
Make Delicious Tuna Kimbap in Minutes: Just Prepare Rice and Tuna!
Making tuna kimbap can be surprisingly simple! You don’t need perilla leaves or any other complicated ingredients – just rice, tuna, and seaweed sheets are enough. This recipe bypasses complex steps, allowing you to create delicious tuna kimbap effortlessly.
Tuna Kimbap Ingredients
- 1.5 bowls of warm cooked rice
- 1 pack of seasoned seaweed sheets (for kimbap)
- Pinch of salt (for seasoning rice)
- Pinch of black pepper (for seasoning rice)
- 1 teaspoon sesame oil or perilla oil
- A little sesame seeds (for garnish and nutty flavor)
- 1 can (approx. 150g) of tuna, drained
- A little wasabi (optional)
Cooking Instructions
Step 1
First, prepare the rice for the kimbap filling. Take 1.5 bowls of warm cooked rice. Season it lightly with a pinch of salt and a little black pepper for added flavor. Stir in 1 teaspoon of sesame oil or perilla oil and mix well. Ensure the rice isn’t too mushy, breaking up any clumps to create fluffy rice.
Step 2
It’s crucial to drain the oil completely from the 1 can of tuna. If you don’t drain the oil well, your kimbap might turn out greasy. Add the drained tuna to the prepared rice. Gently mix with a spatula, ensuring the tuna is evenly distributed throughout the rice. For an even creamier and richer flavor, you can also add 1-2 teaspoons of mayonnaise to your preference.
Step 3
Lay a sheet of seasoned seaweed on a kimbap mat (or parchment paper). Spread a thin, even layer of the tuna and rice mixture over about two-thirds of the seaweed sheet. Avoid spreading the rice too thickly, as this can make it difficult to roll and may cause the kimbap to burst.
Step 4
If using, spread a very thin layer of wasabi over the rice, according to your preference. Wasabi helps to cut through the richness of the tuna and adds a subtle peppery kick, enhancing the overall flavor of the kimbap. Finally, sprinkle a little sesame seeds generously over the top for a nutty aroma and a beautiful finish. Use the kimbap mat to roll the seaweed sheet tightly into a log, then slice into bite-sized pieces and enjoy your delicious homemade tuna kimbap!
