Chamchi gimbap (참치 김밥)
Korea
Korean rolls made from nori sheets, filled with fragrant rice, tuna, vegetables and imitation crab meat. Light, fresh and bright in flavor, they are perfect for a light snack or a festive table.
Ingredients
- 2 cups rice
- 1.5 tablespoons sesame oil
- to taste salt
- to taste black ground pepper
- 300 g tuna
- 2 tablespoons celery
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoon lemon juice
- 10 leaves romaine leaf
- 3 leaves perilla leaf
- 5 strips pickled radish
- 5 strips cucumber
- 3 pieces imitation crab meat
- 5 sheets nori sheet
Steps
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Prepare the rice, using slightly less water than usual so that it becomes firmer.
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Drain the liquid from the canned tuna, placing it in a colander and gently pressing with a spoon.
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In a bowl, combine tuna, celery, mayonnaise, Dijon mustard and lemon juice, season with salt and black ground pepper to taste.
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Prepare the remaining ingredients: dry the lettuce leaves, perilla leaves, pickled radish strips, cucumber strips and crab sticks.
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Transfer the hot rice to a large bowl, add sesame oil and salt, gently mix until cooled and the seasonings are evenly distributed.
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On a bamboo mat, lay a nori sheet shiny side down, spread about three‑quarters of the prepared rice over it, smoothing it with your fingers.
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On the rice, place the romaine leaves, perilla leaves, then the tuna mixture, pickled radish strips, cucumber strips and crab sticks.
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Using the bamboo mat, carefully roll the roll, gently pressing it, then shape into a tight cylinder.
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Lightly brush the finished roll with the remaining sesame oil for shine, using a knife, and cut the roll into pieces about 1.5 cm thick.