These sweet and spicy tuna rolls are quick and easy but oh so yummy! Rolled up seaweed in or seaweed out, they make a great appetizer or a light lunch.
The kids are in swimming lessons on Friday nights. It was a great concept, in theory; end the week with lessons and a swim at the pool. My yobo joins us and swims with the kids. It sounds lovely. And it is, except that dinner still needs to be made, my yobo can’t always make it there and it is 6:30 when we get home! If I am organized, I have dinner planned before we go, but more often than not, I am throwing it together when we get home. This week’s throw together menu… sweet and spicy tuna rolls and zucchini pancakes!
“You are crazy!” you are thinking. No, really, they are that easy. 🙂
Sweet and spicy tuna rolls
- 3 cups of cooked medium grain rice
- 1 tbsp sesame oil
- 1/4 tsp salt
- 4 sheets of seaweed for sushi (nori)
- 1 can of tuna
- 2 tbsp sweet chilli sauce
- sesame seeds to garnish
- Mix the sesame oil and the salt into the warm cooked rice
- Add the sweet chilli sauce to the drained tuna
- Place 3/4 c rice on the top 2/3 of the seaweed
- Spread out evenly
- Add 1/4 of the tuna mixture to the end of the rice
- Roll the rice/seaweed over the tuna to cover it - squeeze tightly
- Continue to roll
- Glue the end of the roll with a few grains of rice
- Squeeze, slice and enjoy with soy sauce!
Note: to make the ‘inside-out” rolls, you need 4 cups of rice and instructions for reverse rolling are here! 🙂
A wonderful combination of veggies and protein wrapped up in sesame flavoured rice and roasted seaweed. A well balanced bite with all the food groups represented! Think of it as a mini little food pyramid …. in a circle! 🙂
My yobo was really wanting kimbap and has been asking me to make it for weeks now (read: begging!) So one Sunday night he decides to make rice (waaaay) to much of it and I have to figure out what to make with all this rice. Kimbap, he suggests. He even produces all the necessary ingredients. Not so subtle! So kimbap it was!
This rendition has a yummy flavoured tuna in it. When a lady was offering samples of it at the grocery store, my yobo and all the kids went back twice. I had no choice but to buy it, more because I felt bad for the sample lady than the fact they all enjoyed it! It also has spinach, a favourite of my yobos; “just like my mom makes it!”
The things you need:
- A package of roasted seaweed 10 pieces
- 8 cups cooked white sticky rice (don’t know how? here!)
- 1 tbsp sesame oil
- 1/2 tsp salt (to taste)
- A package of spinach
- 2 carrots
- 4 eggs
- 2 cans tuna (sun-dried tomato flavoured)
- Korean pickled radish
- Add sesame oil and salt to slightly cooled cooked rice.
- Beat the egg and fry like a crepe. Cut into 10 long pieces.
- Slice the Korean pickled radish into 10 long pieces.
- Slice the carrot into 10 long pieces. Lightly fry.
- Slice the cucumber into 10 long pieces using the outside of the cucumber and discarding the column of seeds in the middle.
- Blanche the spinach in boiling water for 1 min. Drain and squeeze. Lightly season with salt or soy sauce.
- Lay the seaweed on a bamboo roller
- Place 3/4c + a little bit of rice on the seaweed
- Spread the rice out evenly over 2/3 of the seaweed
- Place the ingredients at the bottom end of the rice
- Carefully roll the seaweed over the ingredients and pinch it tightly
- Roll the rest of seaweed up nice and tight
- Glue the end to the roll with a few pieces of rice
- Cut with a sharp knife
For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂