Tuna Gimbap with Garlic Chives & Spicy Mayo

Today I’m sharing a delicious and simple Tuna Gimbap recipe. This version is made with creamy seasoned tuna and fresh garlic chives mixed into the rice, which adds wonderful flavor. It’s finished with a light brush of sesame oil and served with a creamy spicy mayo dipping sauce.

Yield: 4 Rolls

Short Korean Lesson

GiDae (기대) = Expectation
SoMang (소망) = Hope

Video Instructions

Main Ingredients:

3 Cups Cooked Short Grain Rice
1 cup Tuna In Oil
½ Cup Garlic Chives
4 Sheets Dried Laver for Kimball

Ingredients For Rice:

1 Tbsp Sesame Oil
1 Tbsp Sesame Seeds
¼ tsp Salt

Ingredients For Tuna:

2 Tbsp Onion
2 Tbsp Mayonnaise
2 tsp Sriracha Hot Chili Sauce
½ tsp Sugar

Spicy Mayo Ingredients:

1 Tbsp Mayonnaise
½ Generous Tbsp Ketchup
1 tsp Sriracha Hot Chili Sauce
1 Pinch Paprika

Directions

Finely chop 2 Tbsp onion and finely chop some fresh garlic chives. Set them aside.

Prepare 1 cup of drained canned tuna.

Add 2 Tbsp chopped onion, 2 Tbsp mayonnaise, 2 tsp sriracha, and ½ tsp sugar to the tuna. Mix everything until smooth.

Divide the tuna mixture into 4 equal portions and set aside.

In a bowl of warm cooked rice, add 1 Tbsp sesame oil, 1 Tbsp sesame seeds, and ¼ tsp salt. Mix gently until the rice is evenly seasoned.

Add the finely chopped garlic chives and mix again until well combined.

Divide the seasoned rice into 4 equal portions.

Place a bamboo mat for kimbap on a cutting board. Put 1 sheet of dried laver on the mat with the rough side facing up.

Take one portion of the seasoned rice and spread it evenly over about ¾ of the seaweed sheet. Place a few grains of rice along the top edge of the seaweed to help seal the roll later.

Take one portion of the tuna mixture and place it in a line across the center of the rice.

Using the bamboo mat, carefully roll the seaweed over the filling. Gently press and squeeze the roll with the mat to help it hold its shape. Repeat with the remaining ingredients.