Tuna Sashimi Gimbap: A Special Picnic Lunchbox Menu
Impressive Lunchbox Menu with Frozen Tuna – Tuna Sashimi Gimbap & Perfect Frozen Tuna Thawing Guide
This Tuna Sashimi Gimbap is an exceptional addition to your autumn picnic lunchbox menu! Its addictive flavor will have you hooked after the first bite. Experience a delightful combination of fresh tuna, crisp vegetables, and soft egg omelet.
Main Ingredients- 200g frozen tuna
- 1L water
- 2 Tbsp coarse salt
- 3 sheets of gimbap seaweed
- 2 servings of rice (approx. 400g)
- 3 eggs
- 1/2 cucumber
- A little cooking oil
- A little sesame oil
Egg Mixture- 1 pinch of salt
- 1 Tbsp cooking wine (mirin)
Cucumber Pickling- 1 Tbsp vinegar
- 0.5 Tbsp brown sugar
- 1 pinch of salt
Sushi Vinegar (Seasoning for Rice)- 3 Tbsp vinegar
- 2 Tbsp brown sugar
- 2 tsp salt
- 4 Tbsp water
- 1 pinch of salt
- 1 Tbsp cooking wine (mirin)
Cucumber Pickling- 1 Tbsp vinegar
- 0.5 Tbsp brown sugar
- 1 pinch of salt
Sushi Vinegar (Seasoning for Rice)- 3 Tbsp vinegar
- 2 Tbsp brown sugar
- 2 tsp salt
- 4 Tbsp water
- 3 Tbsp vinegar
- 2 Tbsp brown sugar
- 2 tsp salt
- 4 Tbsp water
Cooking Instructions
Step 1
First, let’s learn the best way to thaw frozen tuna for delicious results. Dissolve 2 tablespoons of coarse salt in 1 liter of water. Submerge the frozen tuna in this saltwater solution for about 2 minutes. Afterward, rinse it lightly under running water, then thoroughly pat it dry with paper towels or a kitchen cloth. Wrap the tuna in the paper towel or cloth and refrigerate for 30 minutes to 2 hours. This method ensures it thaws beautifully.
Step 2
Once thawed, the tuna should have a vibrant red color and be pliable enough to bend slightly when pressed. This indicates it’s perfectly ready to eat. Cut the thawed tuna sashimi into long, bite-sized strips, suitable for gimbap filling. The freshness of the tuna is key to the flavor of this gimbap!
Step 3
Crack the eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them with cooking wine and a pinch of salt until well combined. Heat a lightly oiled pan over medium heat. Pour in the egg mixture and, starting from the edges, gently roll the cooked egg into a thick omelet. Once cooled slightly, cut it into strips of similar thickness to the tuna.
Step 4
Slice the cucumber into strips similar in thickness to the tuna. In a small bowl, combine 1 tablespoon of vinegar, 0.5 tablespoon of brown sugar, and a pinch of salt. Add the cucumber strips and let them pickle for about 5 minutes. After pickling, squeeze out any excess moisture thoroughly. (If you have guests who don’t eat raw tuna, you can also prepare pickled radish, imitation crab sticks, perilla leaves, or carrots as additional fillings.)
Step 5
Now, all the main ingredients for your tuna gimbap are ready: the pickled cucumber, the egg omelet strips, and the fresh tuna. These three components are the stars that will make your gimbap truly special!
Step 6
Let’s make the sushi vinegar for perfectly seasoned rice. In a small saucepan, combine 3 tablespoons of vinegar, 2 tablespoons of brown sugar, 2 teaspoons of salt, and 4 tablespoons of water. Heat gently until the sugar dissolves; do not boil for too long. Pour this prepared sushi vinegar over freshly cooked hot rice. Use a fan or a piece of cardboard to quickly cool the rice while gently folding it with a rice paddle to avoid mashing the grains. This creates a glossy and flavorful sushi rice base.
Step 7
Cut the gimbap seaweed sheets in half. Place a layer of the egg omelet strips in the center of one half of the seaweed. Top this with the tuna and then the pickled cucumber strips. Gently roll this inner layer to form a core. Now, spread a thin, even layer of the seasoned sushi rice over a whole sheet of gimbap seaweed. Place the pre-rolled core in the center of the rice. Carefully roll the seaweed, rice, and core together, sealing the edge. Your delicious Tuna Sashimi Gimbap is now complete!
Step 8
For an extra touch of flavor and presentation, brush a little sesame oil over the finished Tuna Sashimi Gimbap. Presentation enhances the dining experience! Slice it into your desired serving sizes and enjoy.
Step 9
For an extra kick, place a small amount of fresh wasabi on top of your Tuna Sashimi Gimbap and dip it into soy sauce for sashimi. It’s absolutely delicious! If you’re not a fan of wasabi, it’s wonderful on its own, or you can try dipping it in a sweet and tangy gochujang sauce for a different, delightful flavor.
