Spicy Tuna Gimbap that can be put on the table, 30 minutes or less! Fresh. Crunchy. Savory and Satisfying. A pantry meal that feels fancy.
Course: Main Course
Keyword: Gimbap, Spicy, Tuna
Author: The Subversive Table | Lis Lam
Bamboo Mat (optional)
4 Nori Sheets
8-12Kkaennip (Perilla) leaves (red or green leaf lettuce is a good substitute)
3 cups(uncooked) short grain rice
1Tbsp soy sauce
3 (5.29oz/150g)cansspicy Korean tuna(I use Dong Won Hot Pepper Tuna)
3TbspMayonnaise(I use Kewpie Mayonnaise)
*1-2Tbspsriracha(if you don't have access to spicy tuna, depending on spice preference)
Cook short grain rice according to package directions. When the rice is fully cooked, transfer to a large bowl. Season with soy sauce and mix well. Cool slightly.
While the rice cooks, prep the rest of the ingredients. Add drained, canned spicy tuna to a medium bowl. Add mayo and mix until well combined with a fork. Roughly divide the tuna mixture into 4 equal portions. Julienne cucumber into thin strips, the same length as the short side of the seaweed sheets. Roughly divide cucumber into 4 equal portions.
Take one seaweed sheet, flat side down. Add 1 cup of (warm) rice and spread evenly to the edges, making sure to leave a 2-inch border at the top.
Add kkaennip or lettuce leaves, making sure the leaves overlap.
Add tuna mixture and cucumbers. (If you divide the portions in 4 equal portions beforehand, each roll will be sure to have equal amounts of filling.)
Picking up the bottom end, roll tightly into a log. Use the bamboo mat (optional) to press into a cylindrical shape. Press a few grains of rice on the border to "glue" the end of the seaweed sheet to the rest of the roll. Coat with sesame oil. Repeat until all 4 rolls are finished.
Slice Gimbap and spread onto a platter. The spicy sauce will bleed into the rice. There's just no way to avoid it. Eat as is OR drizzle extra Kewpie (Japanese mayo), sriracha, and a generous handful of Bonito flakes to cover. Enjoy!
*Feel free to use regular canned tuna for a non-spicy version.