Tuna and Perilla Leaf Kimbap recipe - ingredients, nutrition and when to eat it
Tuna and Perilla Leaf Kimbap is made by rolling rice, tuna mayo, perilla leaves, and pickled radish in seaweed, then slicing it into bite-sized pieces.
Tuna and Perilla Leaf Kimbap is made by rolling rice, tuna mayo, perilla leaves, and pickled radish in seaweed, then slicing it into bite-sized pieces. The rich, creamy tuna mayo goes well with the fragrance of perilla leaves and the sweet-and-sour flavor of the pickled radish. It’s easy to pack for lunch or enjoy as a simple dinner.
Street food · 20 minutes to cook
Nutrition (per 274.5g serving): 444.6 kcal · protein 16.3g · carbohydrate 60g · fat 14.9g · sodium 450.9mg
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: Drain the tuna well so the kimbap doesn’t get soggy too quickly.
Tips: Leave a little space at the top of the seaweed and spread the rice thinly to make it easier to roll.
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Ingredients (1 serving)
- White rice — 180 g
- Gimbap seaweed — 1 sheet
- Canned tuna — 0.5 can
- Mayonnaise — 1 Tbsp
- Perilla leaves — 3 sheet
- Pickled daikon radish — 2 roll
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 g