Samgak Kimbap (Korean Tuna Mayo Triangle Kimbap)

🧂 Ingredients

• 2 cups Short grain rice(Cooked according to package directions, preferably slightly firm.)
• 6 sheets Nori (seaweed sheets)(Cut into triangles or rectangles suitable for wrapping.)
• 1 can (5 oz) Canned tuna(Drained well.)
• 3 tbsp Mayonnaise(Adjust to your preference for creaminess.)
• 1 tbsp Sesame oil(For seasoning the rice.)
• 1/2 tsp Salt(For seasoning the rice. Adjust to taste.)
• 1/4 tsp Optional: Black pepper(To season the tuna filling.)
• 1 tsp Optional: Toasted sesame seeds(For garnish or mixed into the rice.)

👨‍🍳 Instructions

1. 1

   Prepare the rice: While the short-grain rice is still warm, transfer it to a large bowl. Add the sesame oil and salt. Gently mix with a rice paddle or spatula until evenly distributed. The rice should be seasoned but not mushy. If using, stir in toasted sesame seeds now. Let the rice cool slightly until it's comfortable to handle.

   ⏱️ 5 minutes
2. 2

   Prepare the tuna filling: In a separate small bowl, combine the drained canned tuna with mayonnaise. Mix well until creamy. If desired, add a pinch of black pepper. Taste and adjust mayonnaise or salt if needed.

   ⏱️ 5 minutes
3. 3

   Assemble the kimbap: Lightly dampen your hands with water to prevent rice from sticking. Place a sheet of nori on a clean surface (shiny side down). If using pre-cut nori for triangles, ensure the wider side is towards you. If using full sheets, you might need to cut them. Place about 1/4 cup of seasoned rice onto the nori, spreading it thinly to cover the nori, leaving a small border at the top. Create a slight indentation in the center of the rice.

   ⏱️ 5 minutes
4. 4

   Add the filling: Spoon about 1-2 tablespoons of the tuna mayo mixture into the indentation of the rice. Be careful not to overfill.

   ⏱️ 2 minutes
5. 5

   Shape the kimbap: Add another thin layer of seasoned rice (about 1/4 cup) over the filling, pressing gently to seal the edges and form a mound. You can also use a triangle kimbap mold for easier shaping. If using a mold, fill it with rice, add the filling, top with more rice, and press firmly.

   ⏱️ 5 minutes
6. 6

   Wrap with nori: Carefully lift the nori sheet (or fold the mold) to enclose the rice and filling. Press the edges of the nori to seal. If using nori sheets cut into specific shapes for wrapping, follow the packaging instructions. For a simple triangle, you might fold the nori around the rice mound, pressing to adhere.

   ⏱️ 3 minutes
7. 7

   Chill and serve: For best results and easier handling, wrap each samgak kimbap tightly in plastic wrap (if desired, though traditional samgak kimbap often doesn't use plastic wrap for immediate consumption). Let them rest for about 10-15 minutes to allow the shapes to set. Serve chilled or at room temperature.

   ⏱️ 10 minutes (resting time)

💡 Pro Tips

• ✓For easier handling and to prevent rice from sticking, keep a small bowl of water nearby to wet your hands.
• ✓Ensure the tuna is well-drained to prevent the filling from making the rice soggy.
• ✓Experiment with different fillings like kimchi, seasoned vegetables, or cooked meat.
• ✓Samgak kimbap is best enjoyed the same day it's made.

🔄 Variations

• Spicy Tuna Mayo: Add sriracha or gochujang to the tuna filling.
• Kimchi Fried Rice Filling: Mix cooked rice with chopped kimchi and a touch of gochujang.
• Vegetable Medley: Finely chop and sautéed carrots, spinach, and mushrooms, seasoned lightly.
• Bulgogi Filling: Use seasoned and cooked bulgogi (Korean marinated beef).

🥗 Nutrition

Per serving