Posted by Corey Loftus on
Tuna Gimbap
- Cook Time: 10 Minutes
- Serves: 4
Directions
1. Cook sushi rice as per your preferred method. Â While the rice is cooking, prepare your fillings.Â
2. Make the tuna by mixing the drained tuna, mayo, red onion, Hella Hot sauce, and sesame oil - stir well to fully combine. Â Adjust seasoning to taste - note other ingredients will be adding flavour.Â
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3. Prepare the red cabbage, cucumber, and pickled radish.Â
4. Once the rice is done, mix in the toasted sesame seeds and sesame oil.Â
5. Make the gimbap by putting a piece of nori (shiny side down) on a surface, followed by a thin layer of the rice leaving a 1 inch border at one end, and then add your fillings: the cucumber, takuan pickled radish, tuna, red cabbage; tightly roll the gimbap and immediately brush with sesame oil and garnish with sesame seeds.Â
6. Slice into pieces or enjoy cut in half, alongside Hella Hot sauce.Â
ingredients
• 180g / 6.3 oz canned tuna, drained
• 1/4 cup mayo of choice
• 1/2 red onion, finely diced
• 3 tbsp Bachan’s Hella Hot Barbecue Sauce
• 1 tbsp sesame oil
• 2 cup cooked sushi rice (for 4-5 rolls)
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil
• 1/4 red cabbage, thinly sliced with a mandolin
• 1 medium cucumber, thinly sliced
• 1 takuan pickled radish, thinly sliced*
• Bachan's Hella Hot Japanese Barbecue Sauce
• 4-5 large sheets of nori
• Sesame seeds and sesame oil for garnishing
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Serves: 4
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