Posted by Corey Loftus on
Tuna Gimbap
- Cook Time: 10 Minutes
- Serves: 4
Directions
1. Cook sushi rice as per your preferred method. While the rice is cooking, prepare your fillings.
2. Make the tuna by mixing the drained tuna, mayo, red onion, Hella Hot sauce, and sesame oil - stir well to fully combine. Adjust seasoning to taste - note other ingredients will be adding flavour.
3. Prepare the red cabbage, cucumber, and pickled radish.
4. Once the rice is done, mix in the toasted sesame seeds and sesame oil.
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.
6. Slice into pieces or enjoy cut in half, alongside Hella Hot sauce.
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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