Tuna Gimbap

Method9 steps · about 55 min

1. 1

   Step 1: Cook 2 cups dry short-grain rice following its package or rice cooker, using a little less water than usual for firmer gimbap rice. Fresh cooked rice is best.

   Uses 2 cups uncooked short-grain rice, standard measuring cup · Rice-cooking water following package or cooker

2. 2

   Step 2: Drain the tuna (2 cans) well in a strainer. Press with a spoon to force more liquid to drain.

   Uses 2 cans tuna, 5–6 oz each, well drained

3. 3

   Step 3: Mix drained tuna with finely diced celery (2 tablespoons), mayonnaise (2 tablespoons), Dijon mustard (1 teaspoon) and lemon juice (2 teaspoons). Add tuna-mixture salt (to taste) gradually, starting with 1/4 tsp, and pepper (to taste) to taste. Keep the separate rice salt for the cooked rice.

   Uses Well-drained tuna · 2 tablespoons finely diced celery · 2 tablespoons mayonnaise · 1 teaspoon dijon mustard · 2 teaspoons lemon juice · Salt to taste for tuna mixture, start with 1/4 tsp · Pepper to taste for tuna mixture

4. 4

   Step 4: Use only green leafy parts of lettuce; dry lettuce and perilla well. Cut cucumbers into thick sticks or julienne, discarding seed cores. Pat prepared crab sticks and pickled radish dry.

   Uses 10 romaine lettuce leaves (only use green leafy part) · 10 perilla leaves · 3 kirby cucumbers (cut into thick sticks or julienned (do not used seedy part)) · 5 ready-cut pickled radish/danmuji strips · 10 three-inch imitation crab-stick pieces

5. 5

   Step 5: When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil (1 1/2 tbsp) and salt (to taste). Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. The rice will cool down during this process and be ready to be used.

   Uses Fresh cooked rice · 1 1/2 tbsp sesame oil for rice · salt to taste (about 1/2 teaspoon)

6. 6

   Step 6: Place one gim sheet shiny-side down with longer side toward you. Spread a thin even layer of seasoned rice, dividing rice across all five sheets and leaving an edge for sealing.

   Uses 5 gim/nori sheets · Seasoned rice divided across 5 sheets

7. 7

   Step 7: Lay two lettuce leaves and two perilla leaves on top of the rice, close to you, and then the tuna and other prepared ingredients.

   Uses Rice-covered gim sheet · Prepared lettuce/perilla/cucumber/radish/crab · Prepared tuna mixture

8. 8

   Step 8: Lift the entire bottom edge with both hands, and roll over the filling away from you, bringing it to the other end of rice and tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.

   Uses Filled gim sheet

9. 9

   Step 9: Brush the roll and lightly oil a sharp knife with the separate finishing sesame oil. Cut into 1/2-inch bites, oiling and wiping the knife with a damp towel as needed. Repeat steps 6–9 for the remaining four sheets, dividing tuna mixture, cucumber, radish and crab sticks among all five rolls and using two lettuce and two perilla leaves per roll.

   Uses Rolled gimbap · A little sesame oil for finished rolls and knife · A little water for damp knife-wiping towel