Tuna Mayo Seaweed Rice Roll — Chamchi Kimbap Mayo
Korean rice and seaweed roll filled with sesame-mayo canned tuna, pickled radish, spinach, carrot, egg, and perilla leaf, sliced into bite-size rounds and brushed with sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Drain canned tuna. Cut pickled radish into batons, julienne carrot, slice eggs into 1cm strips. Grate garlic cloves. Mix tuna with mayo, 2 tsp sesame oil, 2 garlic cloves, and black pepper until creamy.
Boil
Combine rinsed rice with 360ml water in a saucepan, bring to boil over high heat, cover, reduce to lowest heat. Cook 12 minutes until water absorbs. Rest covered 8 minutes, then fluff with 2 tsp sesame oil and salt.
Saute
Whisk eggs with a pinch of salt and pepper. Heat 1 tbsp neutral oil in a non-stick pan over medium, pour eggs in thin sheets, cook 90 seconds until set. While eggs cook, blanch spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil, remaining 2 garlic cloves, and a pinch of salt.
Saute 2
Heat remaining oil in a pan over medium-high, add julienned carrot with a pinch of salt, stir-fry 90 seconds until just tender. Lift out and cool on a board.
Wrap
Lay seaweed sheet shiny-side down on a bamboo mat, spread half the rice in an even layer leaving 2cm clear at the top. Line up half the tuna mayo, radish, spinach, carrot, egg strips, and 4 perilla leaves across the centre. Roll tightly using the mat, brush seam with sesame oil. Repeat with second sheet.
Finish
Slice each roll into 8 rounds with a wet sharp knife, scatter sesame seeds over the top, and plate immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.