Tuna Mayo Kimbap

Korean · 35 min · Fish · pescatarian, gluten-free, dairy-free

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Ingredients

• 2 cans canned tuna in water, drained
• 3 tbsp mayonnaise
• 5 sheets roasted seaweed sheets (gim)
• 3 cups steamed short-grain rice
• 1 cucumber, julienned
• 5 strips pickled yellow radish (danmuji)
• 1 carrot, julienned
• 2 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Method

1. Mix drained tuna with mayonnaise and a pinch of pepper.
2. Season warm rice with sesame oil, sesame seeds, and salt.
3. Saute the carrot 3 minutes until just softened.
4. Spread rice over two-thirds of a seaweed sheet on a bamboo mat.
5. Layer tuna, cucumber, carrot, and radish, then roll tightly and seal the edge.
6. Brush with sesame oil and slice into bite-size rounds.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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