Easy Tuna Gimbap

Name: Easy Tuna Gimbap
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Healthy
Ingredients: 1 can Ayam Brand Tuna Chunks in water; 4 pieces Roasted Seaweed sheets; 1 packet Chef Spinach; 3 Pasar Eggs; 1 Carrot, julienned; 40 g FairPrice mayonnaise; 2 Tbsp Cooking Oil; 2 1/2 cups Short Grain Rice; 2 Tbsp Sesame Oil; 1/4 tsp Fine Sea Salt

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Level

moderate

Cooking

10 min

Preparation

30 min

Ingredients

Servings

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	2 ¹⁄₂ cups
Sesame Oil	2 tbsp
Fine Sea Salt	¹⁄₄ 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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