Cooking Time: 45 min.
1 1/2 cup of Kaneyama Sushi Rice and Rolling Mat
3 sheets of Kaneyama Yaki Sushi Nori (Full Sheets)
3 imitation crab stick pieces, shred into small strips (by hand)
3 strips of Korean yellow radish pickle (can find precut at Asian market)
½ avocado, sliced
½ cucumber, julienned (small strips)
1 heaping tablespoon of mayo
1 can of tuna (preferably Korean tuna)
1sp black pepper (optional)
Toasted sesame oil
For Rice: Salt, Sesame Seeds
1.) Prepare your cooked sushi rice in a large bowl
2.) Mix ½ tsp kosher salt, 1 tsp sesame oil, and a sprinkle of sesame seeds into the rice
3.) Set aside to cool
1.) Open a can of tuna and pour out excess water/oil.
2.) In a bowl, mix together your tuna, mayo, and black pepper.
3.) Prepare your yellow radish pickle strips, sliced avocado, cucumber, and shredded crab stick pieces on a plate.
Roll your Kimbap
Click HERE to watch our HOW TO ROLL KIMBAP Video!
1.) On a bamboo rolling mat, place your Yaki Sushi Nori sheet shiny side down.
2.) Spread your rice evenly over 2/3 of your yaki nori (1 in. from the top)
3.) Place your tuna filling, yellow radish pickle (1 per roll), avocado slices, and crab sticks on top of your rice
4.) Using your bamboo mat, tuck and roll your kimbap. Squeeze gently once you achieve your roll shape and keep going, gently rolling and squeezing your roll. Use a tiny bit of water to seal your roll.
5.) Remove the bamboo mat and, placing your Kimbap seam-side down, lightly brush your Kimbap roll with a little bit of sesame oil.
6.) Cut your roll into ~2cm thick pieces, wiping your knife periodically with a wet paper towel/cloth to prevent the rice from sticking.
Enjoy your delicious tuna kimbap!