Recipe of Speedy Canned Tuna, Japanese Brown Rice Kimbap

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Canned Tuna, Japanese Brown Rice Kimbap. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Canned Tuna, Japanese Brown Rice Kimbap Recipe. See recipes for Canned Tuna, Japanese Brown Rice Kimbap too. Corned Beef and Veggies in Broth : Modern Nilaga Soup - Canned Goods Leveled Up #lockdown.

You can have Canned Tuna, Japanese Brown Rice Kimbap using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Canned Tuna, Japanese Brown Rice Kimbap

1. Prepare 1 of canned tuna.
2. You need sheets of Nori.
3. You need of Ripe Mango.
4. Prepare of Japanese Brown Rice.
5. Take of Japanese Mayo.
6. Take of Cane vinegar.
7. Make ready of Sugar and salt (1 tsp each).
8. It’s of Cucumber.

Regarding fillings, Japanese sushi mostly use raw fish such as tuna, salmon, scallops for fillings.Gimbap (김밥) is a Korean-style makizushi, a sushi roll, made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices, and was formerly known as Norimaki.The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with takuan (yellow pickled radish) and.Open a can of tuna and squeeze out the water through a cheesecloth.

Canned Tuna, Japanese Brown Rice Kimbap instructions

1. Cook the brown rice then add the vinegar with salt and sugar mixture..
2. Add the cooked rice on top of nori sheets then add the mango, tuna, cucumber and mayo.

Both rice rolls are using the short grain rice.But the differences already start with the preparation itself.Sushi rice is seasoned with rice vinegar, but gimbap rice is usually seasoned only with sesame oil, some salt and sesame seeds.

In a Japanese sushi, the rice is seasoned with vinegar while in a Kimbap it is mixed with sesame oil and it tastes a bit sweeter.As for the fillings, the Japanese use mostly raw fish, but in Korea, cooked or preserved items like canned tuna, kimchi, grilled bulgogi or ham and cheese are used to stuff the sushi.Brown rice would be the better choice for healthier sushi and kimbab.Contrary to white rice, dry seaweed is rich in nutrients.Both Korean and Sushi rolls use it, although the Korean nori is called gim and is seasoned with sesame oil.