Tuna Gimbap (참치 김밥) Recipe: Season 4, Ep. 11- Chef Julie Yoon

canned tuna

🥗Healthier: cooked chicken

💰Cheaper: canned mackerel

Canned mackerel offers a similar flavor at a lower cost.

nori sheets

🥗Healthier: rice paper

💰Cheaper: homemade seaweed sheets

Rice paper is gluten-free and easier to find.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

pickled radish

🥗Healthier: fresh radish

💰Cheaper: sliced cucumbers

Fresh radish can add a crunch without extra cost.

Prepare the rice and season it as needed.

Lay out a sheet of seaweed (nori) on a bamboo mat or flat surface.

Spread a layer of rice over the nori, leaving some space at the edges.

Place the canned tuna in the center of the rice.

Roll the gimbap tightly using the bamboo mat, sealing the edge with a bit of water.

Slice the rolled gimbap into bite-sized pieces.

Cooking Techniques

Spice Level:

Dietary

Allergens