Korean · Lunch
Korean Tuna Rice Rolls
Chilled sushi rice tossed with seasoned canned tuna, cucumber and pickled radish, rolled in nori and sliced into bites. Rice vinegar, sesame oil and gochujang carry the flavour, finished with sesame seeds and scallion. Served with a soy-lime dipping sauce.
$4
25 minsPrep
15 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
389Calories
32.8gProtein
8.3gFat
49.8gCarbs
5.9gSugar
3.2gFiber
1342mgSodium
37mgChol
1.2gSat Fat
490mgPotassium
58mgCalcium
3.1mgIron
4.8mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
low-calorie
low-cholesterol
spice-route
hidden-gems
low-calorie
Instructions
1
Prep
Drain the tuna and flake it with a fork. Cut cucumber into batons, slice the scallion and pickled radish.
2
Season
Mix flaked tuna with gochujang, rice vinegar and sesame oil until the mixture turns light orange-red.
3
Dress
Fold toasted sesame seeds through the cooked sushi rice until grains glisten and separate easily.
4
Build
Lay nori shiny-side down, spread rice over two-thirds leaving the far edge bare, then layer tuna, cucumber, pickled radish and scallion across the centre.
5
Roll
Roll the nori tightly away from you, pressing firmly so the bare edge seals; the roll should feel firm.
6
Chill
Let the roll sit at room temperature 5 minutes until it firms enough to slice cleanly.
7
Finish
Whisk soy sauce and lime juice together in a small dish for dipping sauce.
8
Plate
Slice the roll into 6 to 8 bite-sized pieces with a sharp knife and arrange beside the sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g canned tuna in water, drained
- 1 1/2 cup240g cooked sushi rice
- 22 sheet nori
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 11 cucumber
- 4 tbsp40g pickled radish
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp lime juice
