Tuna Kimbap (Korean Seaweed Rice Rolls)

Mayonnaise is replaced with creamy strained yogurt to maximize protein while keeping fat controlled in this classic Korean picnic staple.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup uncooked white rice · 648 kcal in the whole recipe
• 2 canned tuna cans, drained · 348 kcal in the whole recipe
• 1/3 cup strained yogurt (or plain light yogurt) · 76 kcal in the whole recipe
• 3 large eggs · 214 kcal in the whole recipe
• 1.5 cups fresh spinach · 34 kcal in the whole recipe
• 1 medium carrot, julienned · 41 kcal in the whole recipe
• 1 medium cucumber, cut into thin strips · 16 kcal in the whole recipe
• 4 dried nori seaweed sheets · 36 kcal in the whole recipe
• 1 tbsp toasted sesame oil · 115 kcal in the whole recipe
• 1 tbsp vinegar · 3 kcal in the whole recipe
• 1 tsp toasted sesame seeds · 19 kcal in the whole recipe
• Pinch of salt and black pepper

Method

1. Rinse rice, cook with water until fluffy, then gently mix with sesame oil, vinegar, and a pinch of salt; set aside to cool.

   

2. Whisk eggs with a pinch of salt, fry into a thin omelet in a non-stick pan, strip-cut it, and briefly blanch or sauté carrot and spinach.

   

3. In a bowl, mix drained tuna with strained yogurt, black pepper, and a pinch of salt until well combined.

   

4. Place a seaweed sheet on a bamboo mat, spread a thin layer of seasoned rice, and layer tuna mixture, egg strips, carrot, spinach, and cucumber across the center.

   

5. Roll tightly, brush lightly with remaining sesame oil, slice each roll into round pieces, and sprinkle with sesame seeds before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.