Spicy Korean Tuna Kimbap No-Cook Version Recipe Kit Recipe

Korean cuisine · 685 calories

Spicy Korean Tuna Kimbap No-Cook Version Recipe Kit recipe

About this recipe

Experience the bold flavors of Korea with our Spicy Korean Tuna Kimbap (No-Cook Version) recipe kit! This kit includes all the essentials like sushi rice, roasted seaweed, and fresh vegetables, along with a zesty tuna and gochujang filling. Perfect for a quick and satisfying meal, this no-cook kimbap is easy to assemble and packed with flavor. Ideal for busy professionals or anyone looking for a delicious and healthy snack or lunch option. Order your kit now on the AnyFeast website or app and enjoy a taste of Korea at home! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 250 g Carrot
  • 1 pc Avocado
  • 250 g Cucumber
  • 500g Gochujang (Korean Chili Paste)
  • 1 kg Tuna
  • 1 Kg Tanifuji Sticky Short Grain Sushi Rice
  • 200 g Table Salt
  • 500 g Sugar

Instructions

  1. 1. Prepare the sushi rice by rinsing 1 cup of sushi rice under cold water until the water runs clear.
  2. 2. Cook the rinsed sushi rice with 1.25 cups of water in a rice cooker or on the stovetop until fully cooked.
  3. 3. While the rice is cooking, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt in a small bowl. Microwave for 15 seconds to dissolve the sugar and salt.
  4. 4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
  5. 5. Julienne 1 medium carrot, 1/2 cucumber, and 1/2 avocado into thin strips.
  6. 6. In a small bowl, mix 1 can of tuna (drained) with 1 tablespoon of gochujang (Korean chili paste) and 1 teaspoon of sesame oil.
  7. 7. Place a sheet of roasted seaweed (gim) on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the seaweed, leaving a 1-inch border at the top.
  8. 8. Arrange the julienned vegetables and spicy tuna mixture in a line across the center of the rice.
  9. 9. Using the bamboo mat, roll the seaweed tightly from the bottom, pressing gently to seal the roll.
  10. 10. Slice the rolled kimbap into 1-inch pieces using a sharp knife. Serve immediately with additional gochujang or soy sauce for dipping.