Korean-Style Tuna Gimbap recipe - ingredients, nutrition and when to eat it
Gimbap rolls filled with tuna mayo, pickled radish, and vegetables, then sliced into bite-sized pieces.
Gimbap rolls filled with tuna mayo, pickled radish, and vegetables, then sliced into bite-sized pieces. Savory tuna mayo pairs with crunchy pickled radish and cucumber. It’s easy to pack for lunch or a picnic.
World cuisine · 25 minutes to cook
Nutrition (per 307g serving): 445.1 kcal · protein 19.2g · carbohydrate 52.7g · fat 17.1g · sodium 426.3mg
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 rice cool until just warm before rolling, or the seaweed may turn soggy.
Tips: Drain the tuna well so the rolls aren’t too wet.
Tips: Wipe the knife as you slice the gimbap for neat cross-sections.
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Ingredients (1 serving)
- White Rice — 150 g
- Seaweed for Gimbap — 1 sheet
- Canned Tuna — 0.5 can
- Mayonnaise — 1 Tbsp
- Pickled Radish — 1 roll
- Carrot — 20 g
- Cucumber — 20 g
- Egg — 0.5 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp