Spicy Tuna Kimbap
This is one of my favorite types of kimbap, inspired by a gimbap restaurant in Vancouver.
Ingredients
For the tuna filling
- 2 cans tuna
- 5 tablespoons Japanese mayonnaise
- 2 ½ tablespoons sriracha
- 1 teaspoon toasted sesame oil
For the sushi rice
- 4 cups cooked sushi rice
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt
For the rest
- 4 pieces dried seaweed sheets (same one used for sushi)
- burdock root
- yellow pickled radish
Instructions
For the tuna filling
- Open the cans of tuna and drain the liquid. Use your hands to squeeze out the remaining moisture. The dryer you can get the tuna, the better. Transfer to a small bowl along with the rest of the filling ingredients and mix well.
For the sushi rice
- While the rice is warm, mix it with toasted sesame oil and salt. Let the rice cool to room temperature before spreading on the seaweed (this will prevent the seaweed from shrinking).
For the boiled carrots
- Cut the carrot into thin matchsticks.
- Bring a medium pot of salted water to a boil. Add the carrots and cook for only 30 seconds. Drain and set aside.
To wrap the kimbap
- Place a seaweed sheet on a bamboo rolling mat. Spread 1 cup of rice on the seaweed, leaving 1 inch of empty space at the top.
- Add 2 big spoons of the tuna filling, lots of carrots, 4-5 pieces of burdock root, and 1-2 pieces of yellow pickled radish to the middle.
- Begin rolling the kimbap from the bottom side. Once the kimbap is in a log shape, give it a good squeeze and pull the top of the bamboo mat to tighten it. Continue rolling and let the bottom of the bamboo mat slide off the other side of the filling. When you reach the end, wet the edge of the seaweed with some water and press to seal. Remove the bamboo mat.
- Wet your knife with some running tap water then cut the kimbap into pieces. Enjoy!