Easy Tuna Gimbap
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Easy Tuna Gimbap

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Level

moderate

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Cooking

10 min

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Preparation

30 min

Ingredients

Servings

4
Ayam Brand Tuna Chunks in water
Drained to remove water
1 can
Roasted Seaweed sheets
Full size
4 pieces
Chef Spinach
1 packet
Pasar Eggs
Whisked
3
Carrot, julienned
Large
1
FairPrice mayonnaise
40 g
Cooking Oil
2 tbsp
Rice
Short Grain Rice
12 cups
Sesame Oil
2 tbsp
Fine Sea Salt
14 tsp

How to cook

Prepare the ingredients

  • Cook rice and season with sesame oil and salt. Set aside to cool.
  • Sauté the julienned carrot over low heat until slightly soft. Set aside.
  • Boil the spinach in water for 1 minute. Once cooked, squeeze the spinach to remove all liquids. Set aside.
  • In a small bowl, mix the tuna and mayonnaise. Set aside.
  • In a frying pan heated with cooking oil, fry eggs over low-medium heat until golden yellow on both sides. Cut the egg into long and thin strips.

Prepare to roll

  • Lay a seaweed sheet on a dry and flat surface. Place a portion of rice and spread it thinly on the seaweed sheet. Leave 1/4 of the sheet exposed at the top edge.
  • Arrange the egg, carrot, spinach and tuna fillings across the centre of the rice.
  • Roll the bamboo mat up and away from you. Roll tightly and slowly.
  • Once the roll has reached the end, seal the edge with some water.
  • Wet your knife and then cut the roll. Repeat this process.
  • Ready to serve!
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