This Korean Tuna Kimbap is the perfect snack! Not only is this so easy to make, the flavours work so well together. Folded kimbap knows how to tingle your tastebuds.
INGREDIENTS
1 cup of short-grain or medium-grain rice (short-grain rice works best)
1 1/2 cup of water
tuna (Rio Mare is my personal fav)
sesame seeds
1 spring onion
regular or Japanese mayo
1 carrot
1 egg
lettuce
Nori sheet(s)
INSTRUCTIONS
RICE
Wash your rice. Don't do it more than two or three times, because you still need some of that starch to make it sticky
Add it to a low pot. For every cup of rice, you add about one and a half cup of water. You can also use the finger method to measure your water to rice ratio. If you have a rice cooker, just use that!
Bring it to a boil and once the water hits the rice (touches the rice) and starts forming bubbles in the rice, lower the heat and cover your rice. Let it
Remove the pan from the pot and let it steam for a few more minutes
PREPPING
Boil one egg (or more, depends on how many kimbaps you wish to make)
Cut it and mash up the eggs. Add a teaspoon of mayo to bind it all together
Peel and shred one carrot
Wash one piece of lettuce
KIMBAP
This step is actually really easy. All you have to do is cut a slit to the middle of the nori sheet and start placing your ingredients on the sheet.
On the right corner, place the rice
On the left corner, place the lettuce sheet and put the tuna mixture on top
On the left bottom, place your carrots
On the right bottom, place your egg mixture
Now start folding each square over. Start from the top right in a counterclockwise fashion.
If you're not sure how you're supposed to fold it over, watch the vide below:
잘 먹었습니다!
It reads as jal-meo-keos-seum-ni-da
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