Tuna roll (Kimbap)

Ingredients (for 2-3 servings):

Rice, laver (kim), yellow radish pickle (danmuji), avocado, crab
meat, a can of tuna, soy sauce, garlic, sesame oil and seeds,
and a green onion.

1) Put 5-6 cups of cooked rice (made from 3 cups of
uncooked rice) in a large bowl

2) Make seasoning sauce by mixing ½ tbs of sugar, 1 ts
salt, and 1 tbs vinegar until it looks fluid and clear.

3) Mix rice with the mixing sauce and stir it evenly. Set it
aside for now.

Prepare a large plate to arrange all the kimbap ingredients on.

• Open a can of tuna and remove the oil or
water. Put on a heated pan and drizzle some
sesame oil over top. Toss, then cook for 2
minutes.
• Add 1 tbs of soy sauce, ½ tbs sugar, 1 clove of
minced garlic, and 1 ts ground black pepper.
• Keep stirring for another 3 minutes.
• Turn off the heat and add 1 chopped green
onion, 2 ts of sesame oil and 1 tbs toasted
sesame seeds.

1) Start with making seasoned tuna flakes:

2) Place 3 yellow radish pickles on the plate.

3) Place 3 pieces of crab meat on the plate.


4) Slice an avocado and place it on the plate.

Let’s roll kimbap!

1) Place a sheet of laver (kim) on a bamboo mat. In the

center of the laver spread a layer of rice.

2) Place 2-3 spoons of seasoned tuna flakes on top

of the layer of rice. Add a yellow radish pickle strip,

avocado, and a red crab meat strip.

3) Roll it up gently using the bamboo mat.

4) Remove the bamboo mat and cut the roll into pieces

about 2 cm thick. Place them on a plate.

*tip: keep a wet cloth or paper towel on hand to wipe the knife

while cutting. It will keep the knife from sticking to the laver.

Fillings for kimchi kimbap

If you want to make kimchi kimbap instead of tuna kimbap, mix

the following ingredients and use them as a filling instead of

tuna:

½ cup of chopped kimchi, ½ tbs of hot pepper paste, 1 ts

sugar, ½ tbs sesame oil, ½ tbs sesame seeds, and 1 chopped

green onion.