Tuna and Egg Gimbap recipe - ingredients, nutrition and when to eat it
Tuna and egg gimbap is made by rolling savory tuna mayo and a thick egg omelet in rice and seaweed.
Tuna and egg gimbap is made by rolling savory tuna mayo and a thick egg omelet in rice and seaweed. It’s easy to eat as a single roll, making it a great choice for a packed lunch or a busy evening.
Street food · 25 minutes to cook
Nutrition (per 451g serving): 675.7 kcal · protein 34.3g · carbohydrate 72.2g · fat 26.3g · sodium 930.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Putting hot rice on the seaweed can make it soggy, so let the rice cool slightly before rolling.
Tips: Drain the tuna well so the fillings are less likely to shift when you slice the roll.
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Ingredients (1 serving)
- White rice — 1 cup
- Gim (Korean seaweed) — 1 sheet
- Canned tuna — 0.5 can
- Mayonnaise — 1 Tbsp
- Eggs — 2 pc
- Carrot — 0.3 pc
- Pickled daikon radish — 1 roll
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp