Tuna Mayo Kimbap
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 35 min · Fish · pescatarian, dairy-free
410 cal
16g protein
55g carbs
14g fat
per serving · estimated
Ingredients
- 1 can canned tuna in water, drained
- 1 1/2 tbsp mayonnaise
- 3 sheets roasted seaweed sheets (gim)
- 1 1/2 cups steamed short-grain rice
- 1 cucumber, julienned
- 3 strips pickled yellow radish (danmuji)
- 1 carrot, julienned
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
Method (tap to check — screen stays awake)
- Mix drained tuna with mayonnaise and a pinch of pepper.
- Season warm rice with sesame oil, sesame seeds, and salt.
- Saute the carrot 3 minutes until just softened.
- Spread rice over two-thirds of a seaweed sheet on a bamboo mat.
- Layer tuna, cucumber, carrot, and radish, then roll tightly and seal the edge.
- Brush with sesame oil and slice into bite-size rounds.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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