Tuna Mayo Kimbap – Delicious Japanese Fusion Sushi
Bring a touch of Japan to your kitchen with this easy-to-follow recipe for tuna mayo kimbap. Combining the best of sushi and Korean cuisine, impress your family and friends with an unforgettable dish that’s both flavourful and satisfying!
Collect the ingredients and equipment.
Before you begin your tuna mayo kimbap journey, it’s important to ensure you have the right ingredients and equipment in place. You will need short grain Japanese rice, canned tuna, sesame oil, sesame seeds, mayonnaise, carrot (or other vegetables of your choice), nori seaweed sheets and bamboo sushi rolling mats. Preparing a bowl of vinegar-seasoned water is also a good idea so you can rinse your hands as you work.
Prepare the sushi rice and seasonings.
Begin by preparing your sushi rice according to the instructions on the package. Once it’s cooked, add one tablespoon of sesame oil and two tablespoons of sesame seeds for flavor. Now mix in with a spoon until everything is thoroughly combined. At this point, you can also add a little salt if you wish to enhance the flavor even more. When all ingredients are mixed, separate the plant into four equal parts before setting them aside for use later.
Prepare the dashi stock, tuna mayonnaise, omelette and shiso leaves.
To make the dashi stock, bring eight cups of water to a boil in a large pot. Add two tablespoons of bonito flakes and one piece of kombu. Simmer for 10 minutes before removing from heat and straining the liquid into another pot. Now you’re ready to prepare our tuna mayonnaise! In a blender, combine one can of tuna with half a cup of mayonnaise, as well as some fresh lemon juice, garlic powder and salt (all to taste). Blend until a thick creamy mixture is obtained. To make the omelette, lightly beat two eggs in a bowl before pouring them into a frying pan greased with oil over medium-high heat. Allow the omelette to cook until golden brown and set aside on a plate. Finally, add four shiso leaves to the mix – torn into small pieces – before mixing everything together in the same bowl used for beating eggs earlier.
Assemble the tuna mayo kimbap.
Once all of the ingredients have been prepared, it’s time to assemble the kimbap. Start by laying out a sheet of nori seaweed on a sushi mat or cutting board. Take the tuna mayo mix and spread it evenly over the nori sheet, leaving half an inch at the top and bottom of the seaweed without any filling. Place one quarter of the omelette down next to the tuna fillings, followed by four shiso leaf pieces laid side-by-side in a row at the center of your preparation surface. To finish off this delicious dish, roll your kimbap up from one end of your preparation counter to the other until you have produced a delightful cylinder-shaped piece of homemade sushi!
Slice, serve and enjoy your tuna mayo kimbap!
Now that your tuna mayo kimbap is finished and rolled, cut it into six equal slices and transfer each piece onto a plate. If desired and depending on the ingredients used, you may want to add a final garnish of spicy mayonnaise, pickled ginger or sesame seeds to make your delicious creation look really appetizing! With a dish this tasty there’s no need to wait – so enjoy your homemade tuna mayo kimbap while still hot!