Spicy Tuna Gimbap Rice Rolls
Ingredients
- 400 g sushi rice
- 2 tinned tuna in spring water, drained
- 2 tbsp gochujang paste
- 3 tbsp mayonnaise
- 8 nori sheets
- 1 cucumber, cut into batons
- 1 carrot, julienned
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 23.4 g
- Carbohydrate
- 86 g
- of which sugars
- 4.8 g
- Fat
- 12.8 g
- of which saturates
- 1.5 g
- Fibre
- 4.4 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to packet instructions. Season with sesame oil and a pinch of salt, then spread out to cool slightly.
- 2
Mix the drained tuna with gochujang and mayonnaise to make the spicy tuna filling.
- 3
Lay a nori sheet on a clean surface or bamboo mat. Spread a thin, even layer of rice over two-thirds of the sheet.
- 4
Place a line of spicy tuna, cucumber and carrot along the edge of the rice closest to you.
- 5
Roll the gimbap tightly away from you, using a little water to seal the edge. Repeat with remaining sheets and filling.
- 6
Slice each roll into 6–8 pieces with a sharp, wet knife and serve with soy sauce for dipping.
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