Easy Cucumber Rice-less Kimbap
Satisfying Keto Diet Cucumber Kimbap Recipe Without Rice | Low-Carb Delight
Feeling like rice is too heavy? Try this refreshing cucumber kimbap recipe that’s perfect for a light and healthy diet. It’s a guilt-free, delicious way to enjoy a meal or snack!
Ingredients
- 2 sheets of dried seaweed (gim) for kimbap
- 1 medium cucumber
- 50g canned tuna in olive oil (drained)
- 5g carrot (finely julienned)
- 10g bell pepper (any color, finely julienned)
- 1 Tbsp keto mayonnaise
- 1/2 Tbsp chia seeds
- 5 slices of cheddar cheese
- A little bit of perilla oil (for finishing)
Cooking Instructions
Step 1
First, thoroughly drain the oil from the canned tuna. Removing all the oil is key to achieving a clean, delicious tuna filling.
Step 2
Finely julienne the bell pepper (seeds removed) and the carrot. Cutting the vegetables very thinly ensures they are evenly distributed and easy to bite into within the kimbap.
Step 3
In a bowl, combine the drained tuna, julienned bell pepper, and carrot. Add 1 tablespoon of keto mayonnaise and 1/2 tablespoon of chia seeds, then mix everything together well. The chia seeds will absorb moisture and add a pleasant texture.
Step 4
Wash the cucumber well; do not peel it. Lightly scoop out only the soft inner seeds. Keeping the skin on retains more nutrients and provides a satisfying crunch.
Step 5
Trim off the ends of the cucumber. Cut it in half lengthwise, then use a spoon to carefully scoop out the inner seeds, creating a hollow channel. Scooping out enough space will allow you to fill it generously.
Step 6
Carefully fill the hollowed-out cucumber halves with the tuna mixture prepared in step 2. Gently press the filling in to ensure it stays put when rolled.
Step 7
Place a sheet of kimbap seaweed, rough side up, on a rolling mat. Overlap the next sheet slightly, with about one-third of the bottom sheet covering the top edge of the first. This overlap helps create a sturdy roll.
Step 8
Arrange the slices of cheddar cheese on the seaweed, starting from the bottom edge and overlapping them to cover the surface completely. Layering cheese generously along the curve of the cucumber enhances the flavor and richness.
Step 9
Place the filled cucumber on top of the cheese. Carefully roll the kimbap tightly, using the mat to guide your roll. Lightly moisten the edge of the seaweed with water to seal the roll securely. Be gentle when placing the cucumber to avoid compressing it too much.
Step 10
Once rolled, lightly brush the exterior of the cucumber kimbap with perilla oil for added aroma and flavor. Slice the kimbap into bite-sized pieces and enjoy immediately. The nutty notes of the perilla oil complement the fresh crispness of the cucumber beautifully.
