Tuna kimbap (lazy version)

Overview

A friend came over unexpectedly and I didn’t know what to cook, so I used the laziest method to make kimbap. Although it doesn't look very good, the taste is still very reliable. One 200g can of tuna is almost enough to make 6 rolls of kimbap.

Tags

• staple food
• home cooking
• children
• korean food
• fast food
• canned tuna
• cucumber
• rice
• sushi seaweed
• salad dressing
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare a 200g can of tuna and 200g of salad dressing. I used the sweet Kewpie salad dressing. And a cucumber.

   

2. 2 Pour the canned tuna and salad dressing into a bowl and mix well, crushing the tuna chunks. I'm almost out of 200g of salad dressing. The salad dressing can be reduced appropriately according to personal taste. You can also add some salt to adjust according to the saltiness of the purchased canned tuna. Generally, there is no need to add salt.

   

3. 3 Steam 3 bowls of rice. Add 1 tablespoon of sesame oil and half a tablespoon of salt to the steamed rice, mix well, and set aside.

   

4. 4 Cut the cucumber into thin strips and set aside.

   

5. 5 Take a piece of sushi nori and place it on the sushi roll. Spread the rice evenly on it. Don't spread it all over. It should be spread to about 2/3.

   

6. 6 Spread the mixed tuna on top and top with one or two cucumber strips.

   

7. 7 Roll it up slowly, remember to roll it tightly.

   

8. 8 It is not advisable to cut it immediately after rolling it. Leave the end of the roll facing down for a while and wait until the seaweed softens slightly before cutting it. When cutting, cut slowly and don't use too much force. Rubbing the blade with oil will make it easier to cut.