Classic Tuna Gimbap (Korean Rice Rolls)
Make vibrant, perfectly balanced tuna gimbap at home with seasoned rice, creamy tuna, fresh perilla leaves, and crisp julienned vegetables wrapped in nori.
Tuna gimbap is a beloved variety of the iconic Korean seaweed rice roll, celebrated for its satisfying blend of savory, creamy, and fresh flavors. Unlike sushi, gimbap rice is traditionally seasoned with sesame oil and salt rather than vinegar, and it features a cooked, hearty filling. The combination of rich mayonnaise-dressed tuna paired with aromatic perilla leaves creates a harmonious bite that is as nutritious as it is delicious.
Ingredients
- 3 cups cooked short-grain rice
- 1 can tuna
- 2 tbsp mayonnaise
- 4 eggs
- 1 bunch fresh spinach
- 1 carrot
- 6 perilla leaves
- 3 sheets nori seaweed
- to taste salt
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- 1Blanch the Spinach
Place fresh spinach into a pot of boiling water with a spoonful of salt. After about 30 seconds, remove the spinach and rinse it in cold water. Wash it clean, squeeze out the excess water, and set it aside.
Tip: Adding a spoonful of salt when blanching helps preserve the vibrant green color of the spinach. - 2Fry the Eggs
Beat four eggs with a little salt for three rolls. Heat oil in a pan, then pour in the beaten egg mixture. Fry until cooked through, then remove.
Tip: Ensure the pan is evenly coated with oil so the eggs do not stick. - 3Slice the Omelet
Transfer the cooked egg omelet onto a wooden cutting board. Cut the omelet into thin, uniform strips and set them aside for assembly.
Tip: Let the egg cool slightly before cutting to make it easier to slice into neat strips. - 4Sauté the Carrots
Grate one carrot into thin strips. Stir-fry the carrot strips in a pan with just a spoonful of salt until they become soft, then remove and set aside.
Tip: Cook the carrots just until softened so they retain a slight crunch in the gimbap. - 5Prepare the Tuna Filling
Open a can of tuna and drain the excess oil. Add mayonnaise to the tuna and mix it thoroughly to make the filling creamier and more flavorful.
Tip: Drain the oil completely so the tuna mixture is not too watery when wrapping. - 6Wrap the Gimbap
Season cooked rice with salt, sesame oil, and toasted sesame seeds, mixing well. Spread rice on the rough side of a nori sheet, add perilla leaf halves and prepared tuna, then roll tightly using the seaweeds elasticity.
Tip: Place more rice on the seaweed sheet and spread it evenly towards both ends to make wrapping easier without falling apart.
