Tangy Kimchi and Creamy Tuna Mayo Rolls: A Deliciously Simple Recipe
Tangy Kimchi and Creamy Tuna Mayo Rolls: A Deliciously Simple Recipe
Aged Kimchi Tuna Rolls
These delightful rolls are made by stuffing aged, spicy kimchi with a mixture of tuna and mayonnaise, along with seasoned rice. The zesty, pungent flavor of the aged kimchi pairs surprisingly well with the rich, creamy tuna mayo. It’s a wonderfully flavorful dish using simple ingredients.
Main Ingredients- 12 leaves Aged Kimchi (whole leaves)
- 2 cans Tuna (135g each)
- 2 bowls Cooked Rice
- 6 Tbsp Mayonnaise
- Pinch of Black Pepper
- Pinch of Sesame Oil
Rice Seasoning- 1 Tbsp Sesame Oil
- Pinch of Salt
- Pinch of Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- Pinch of Salt
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, drain the oil from the canned tuna thoroughly. Place the tuna in a sieve and press gently to remove as much oil as possible. This step is crucial to prevent greasiness and ensure the tuna mixes well with the mayonnaise.
Step 2
In a bowl, combine the drained tuna with mayonnaise and a pinch of black pepper. Mix well with a fork until it forms a creamy tuna mixture. Taste and adjust the amount of mayonnaise if desired.
Step 3
Season the cooked rice while it’s still warm. Add 1 tablespoon of sesame oil, a pinch of salt, and a pinch of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains. Using freshly cooked rice will result in a better texture.
Step 4
Prepare the aged kimchi leaves. Select 12 intact leaves. If the kimchi is very spicy or salty, you can gently scrape off some of the inner filling or lightly rinse the leaves under cold water to moderate the flavor. On a bamboo sushi rolling mat, overlap three kimchi leaves, slightly offsetting them, to create a larger surface area for rolling.
Step 5
Spread the prepared tuna mayo mixture evenly over the layered kimchi leaves, leaving a small border at the top edge. Avoid overfilling, as this can make rolling difficult.
Step 6
Next, layer the seasoned rice on top of the tuna mayo mixture. Spread it evenly, covering the tuna without extending too close to the top edge. A thinner layer of rice helps create neat rolls.
Step 7
Using the bamboo mat, carefully and firmly roll the kimchi, rice, and tuna mixture into a tight cylinder. Start by lifting the edge of the mat closest to you and rolling forward, tucking the filling in as you go. Ensure it’s rolled tightly to prevent it from coming apart.
Step 8
Once rolled, keep the roll wrapped in the bamboo mat and gently shape it by pressing and rolling it back and forth. This helps to firm up the roll and ensure an even shape.
Step 9
Brush the exterior of the rolled kimchi with a little sesame oil for a glossy finish and added flavor. Using a knife lightly coated with sesame oil (to prevent sticking), slice the roll into uniform pieces, about 2-3 cm thick. Slice carefully to avoid tearing the kimchi.
Step 10
Arrange the sliced kimchi tuna rolls on a serving plate. They can be enjoyed as is, or served with a side of mustard sauce or soy sauce for an extra flavor dimension. Enjoy this unique and satisfying combination of spicy kimchi and creamy tuna!
