Kimchi and Tuna Kimbap Lunchbox recipe - ingredients, nutrition and when to eat it
Kimchi and tuna kimbap is made by rolling savory tuna and spicy, tangy stir-fried kimchi with rice in seaweed, then slicing it into bite-size pieces.
Kimchi and tuna kimbap is made by rolling savory tuna and spicy, tangy stir-fried kimchi with rice in seaweed, then slicing it into bite-size pieces. It’s perfect for a quick lunch or a picnic lunchbox.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 392g serving): 614.6 kcal · protein 23.8g · carbohydrate 76.2g · fat 23g · sodium 745.3mg
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: Let the kimchi cool a little after stir-frying to keep the seaweed from getting soggy.
Tips: Don’t spread the rice all the way to the edge of the seaweed; leaving a little space makes it easier to roll.
Tips: Lightly coat your knife with sesame oil to slice the kimbap neatly.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Canned tuna — 0.5 can
- Seaweed — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Mayonnaise — 1 Tbsp
- Sugar — 0.5 tsp