Kimchi Tuna Mayo Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi Tuna Mayo Gimbap is made by rolling savory tuna mayo, tangy stir-fried kimchi, and crunchy pickled radish with rice and seaweed.
Kimchi Tuna Mayo Gimbap is made by rolling savory tuna mayo, tangy stir-fried kimchi, and crunchy pickled radish with rice and seaweed. It’s easy to pack as a roll, making it a great choice for lunch or a light snack.
Rice bowls · 25 minutes to cook
Nutrition (per 352g serving): 551.6 kcal · protein 18g · carbohydrate 72.2g · fat 20.3g · sodium 638.6mg
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 completely after stir-frying so it won’t make the seaweed soggy.
Tips: Leave some space at the top of the seaweed instead of spreading rice all the way to the edge; it’ll be easier to roll.
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Ingredients (1 serving)
- White rice — 210 g
- Gim for gimbap (dried seaweed sheets) — 1 sheet
- Canned tuna — 50 g
- Mayonnaise — 1 Tbsp
- Napa cabbage kimchi — 40 g
- Cooking oil — 1 tsp
- Pickled radish — 25 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp