Cucumber-Wrapped Gimbap with Tuna Mayo
Gimbap rolled in thin cucumber slices instead of seaweed! Cucumber inside and out for a crisp, juicy bite, with tuna mayo for richness. The cucumber bulks it up so you need very little rice — great as a light, diet-friendly meal.
Ingredients
Main
- Cucumber1–1.5 packets
- Cooked rice1 bowl
- Canned tuna1 tbsp
- Mayonnaise2 tbsp
- Saltto taste
- Sesame oilto taste
- Sesame seedsto taste
Directions
- 1
Wash 1–1.5 cucumbers. Slice half into very thin long sheets with a mandoline (hold the end with a fork for safety). Cut the rest into 4–5cm pieces and julienne.
- 2
Sprinkle 2–3 pinches of fine salt over both the cucumber sheets and the julienned cucumber, mix well, and let sit for 10 minutes.
- 3
Don't rinse — squeeze out the water firmly with both hands.
- 4
Season only the julienned cucumber with 1 Tbsp sesame oil, a pinch of salt, and 1/2 Tbsp sesame seeds, and toss to combine.
- 5
Mix warm rice with 1 Tbsp tuna, 2 Tbsp mayonnaise, 1 Tbsp sesame oil, 1 Tbsp sesame seeds, and 2 pinches of salt.
- 6
Lay a cucumber sheet on a board and place about 1/2 spoon of rice on it.
- 7
Add the seasoned julienned cucumber and roll it up — the thin, salted slices roll easily.
- 8
Plate and serve. Delicious as is, or with a little extra mayo on top.
Tips
Salt the julienned cucumber, squeeze out the water, then season with salt, sesame oil, and sesame seeds for a tasty filling — it's also great as a side dish on its own.