Cheese Tuna Mayo Kimbap is a type of kimbap, a Korean dish made from cooked rice, seaweed, and various fillings. Kimbap is #1 Korean street food together with Tteobbokki, the Korean spicy rice cake! Cheese Tuna Mayo Kimbap is one of Korean's favorites among many other Kimbaps. It is filled with a mixture of canned tuna, mayonnaise, chopped green onions, salt, and black pepper, as well as shredded mozzarella cheese. The ingredients are rolled up tightly in seaweed using a bamboo mat, and then sliced into bite-sized pieces. The kimbap is often served as a snack or light meal in Korea, and can be found at many Korean restaurants and food stands.

Serves

For 3 Persons Preparation Time ca. 20 Minuten

Ingredients

• 5 sheets of seaweed (gim)
• 750 grams of cooked short-grain rice
• 1 can of tuna in oil, drained (about 150 grams)
• 3 tablespoons of mayonnaise
• 2 tablespoons of chopped green onions
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 100 grams of shredded mozzarella cheese
• 1 tablespoon of toasted sesame seeds

Preparation

1. In a mixing bowl, combine the drained tuna, mayonnaise, chopped green onions, salt, and black pepper. Mix well until fully combined.
2. Lay a sheet of seaweed on a bamboo mat (makisu), with the shiny side facing down.
3. Spread about 150 grams of cooked rice evenly on top of the seaweed, leaving a 2.5 cm border at the top.
4. Spoon some of the tuna mixture onto the rice and spread it evenly.
5. Sprinkle some shredded mozzarella cheese on top of the tuna mixture.
6. Roll the seaweed tightly using the bamboo mat, pressing down gently as you roll to make sure the kimbap stays tight.
7. Repeat steps 2-6 with the remaining seaweed sheets and ingredients.
8. Once all the kimbap rolls are made, sprinkle some toasted sesame seeds on top.
9. Cut each roll into bite-sized pieces using a sharp knife.
10. Serve immediately or store in an airtight container in the refrigerator for later. Enjoy!