Spicy Tuna Mayo Gimbap with Wasabi Mayo Sauce
Delicious Tuna Mayo Gimbap Made with a Special Wasabi Mayo Sauce Recipe
Introducing a unique gimbap recipe that elevates the classic tuna mayo roll with the intriguing kick of wasabi. This gimbap features a special wasabi mayo sauce that adds a delightful tingle and a distinctive flavor profile, harmonizing perfectly with the tuna and rice. It’s a fantastic option for special occasions or when you want to enjoy a special meal at home with minimal effort.
Gimbap Ingredients- 1 sheet Gimbap seaweed (kim)
- 1 bowl warm cooked rice
- 1/2 pickled radish (danmuji)
- 1 can tuna (approx. 100g)
- 2 Tbsp mayonnaise
- 0.5 Tbsp wasabi paste (adjust to taste)
- Pinch of salt
- Pinch of black pepper
- Pinch of sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
First, let’s prepare the special tuna mayo filling. Drain the oil thoroughly from the canned tuna using a sieve. In a bowl, combine the drained tuna with 2 tablespoons of mayonnaise and 0.5 tablespoons of wasabi paste. Mix well. You can adjust the amount of wasabi according to your preference for spiciness. This creates the flavorful and slightly pungent tuna mayo filling.
Step 2
Next, we’ll season the rice. Place the warm cooked rice in a separate bowl. Add a pinch of salt, a pinch of black pepper, and a pinch of sesame seeds for extra flavor and texture. Gently mix the rice with a spatula, being careful not to mash the grains, to ensure even seasoning. It’s best to let the rice cool slightly before using, as very hot rice can make the seaweed soggy.
Step 3
Now, it’s time to roll the gimbap. Place a sheet of gimbap seaweed on a clean surface with the rough side facing up. Spread the seasoned rice thinly over about two-thirds of the seaweed sheet, leaving the top edge clear. Along the rice, place a line of the prepared tuna mayo filling, starting from about two-thirds of the way up the sheet. Next to the tuna, lay down half a pickled radish (danmuji), ensuring it’s well-drained. Avoid overfilling, as this can cause the gimbap to break.
Step 4
To help the gimbap seal and add a nutty aroma, lightly brush the top edge of the seaweed with a little sesame oil. Begin rolling the gimbap from the edge closest to you, tucking in the filling tightly. Use your hands to gently press and shape the roll as you go, ensuring the rice and filling are compact. To slice the gimbap cleanly without sticking, lightly coat your knife with sesame oil. Cut the roll into your desired serving sizes.
Step 5
Finally, sprinkle some sesame seeds over the sliced gimbap for a beautiful finish. This adds a lovely visual appeal and a final touch of nutty flavor. Enjoy your delicious and uniquely flavored Wasabi Tuna Mayo Gimbap!
