BACK

can tuna sushi recipe

How To Make Canned Tuna Sushi Rolls and California Rolls | Sushi Recipe | The Williams Kitchenhello

Williams Lifestyle

Updated on Jan 18,2023

How To Make Canned Tuna Sushi Rolls and California Rolls | Sushi Recipe | The Williams Kitchen

hello everyone and welcome to the,williams kitchen in today's video i will,be sharing another california roll,recipe and so it's tuna recipe this is,very easy to make and rolling the,sushi is really fun everyone and you can,put any feeling you want this time i,choose to make the california roll and,turn roll because these are our favorite,so i hope that you enjoy,hello everyone in today's video i'll be,making another sushi i'm gonna do some,california roll and some tuna sushi,so let's get started,so this one right here is two can of,tuna and i just mix this with some yum,yum sauce and then this one is two,medium sized carrots so that sliced into,thin,about this size,and then this is,one cucumber,a slice about this size as well long,this is some romaine lettuce and the,imitation crab,and i'm gonna be using the organic sushi,nori got this from walmart and this is,my,sushi rice,so let's get started let's get i'm gonna,do,the crabs first,and everyone i have a bowl of water,that way the rice will not stick,uh on my hand,okay i'm gonna get,some i love this sushi uh this organic,nori sushi,throw this away,so remember we're gonna,put the shiny down and then the rough,side will be that so the grain is like,that where you know this indention will,be straight,all right,so i'm gonna put,some water on my hand,and i'm just gonna scoop,some rice so the rice everyone i cook,this according to the direction on the,box,or the package whichever,so,and i let this rice soak for about 30,minutes and then i let it boil then when,it starts boiling,um,i turn my heat to low,and just leave it alone,i actually use about six cups of rice,and i add you know i think,uh every cup of rice you have to add,like,uh,one in one fourth cup of water,and i rinse this so many times,okay so let's add a little bit of rice,over there,so now i'm gonna,start laying see the cucumber i slice,the cucumber where it's length in the,same length as the,nori so i'm gonna,just put that in there,i'm gonna put about two cucumber,and then few of the carrots,the carrots everyone is so hard to slice,but i manage,all right and since this is big i'm,going to split this in half,okay,so just like that,and,we'll put,this like this here,so you know you have enough crabs,or you can yeah just like that,all right so now what i'm gonna do,is i'm gonna start rolling this so again,roll it tight the way it's not gonna,come out come apart,so,hold on guys let me move this just a,touch,it's hanging down okay,so i'm gonna roll this one i don't have,my rolling my sushi roller,so you can just use a,clean wrap you know or aluminum foil,last time i used aluminum foil like,a while back,okay,so make sure that you roll this really,tight that way you will not,fall apart,and this is our finished product,everyone so i'm gonna put the sim down,to my pen i have a sheet right here so,i'm just going to put the sim down like,that and then roll,everything so i'll be back once i finish,rolling the crabs,so everyone i'm gonna i already did five,roll of the crabs so now i'm gonna do,the tuna so i already have my rice,and now i'm gonna put,uh lettuce,so the lettuce is a bit long so i'm just,gonna fold the end,i'm gonna put few letters,not really that much,okay,and then i'm gonna put carrots,and i'm doing this the same way i did,the crabs,and now i'm just going to spoon,a little bit of tuna in here,not too much,you can use a smoked salmon as well if,you want,okay,so just arrange that on the top,make sure it has enough tuna in it,okay,the way when we cut this you know the,tuna is,distributed even on in the sushi,okay we'll put some here,right now we're gonna,now attempt to roll this one and make,sure you roll this really tight,that way,nothing fall apart,i'm just using the same cling wrap,because you know it's just this is just,for us,all right so,make sure you just,wrap this and roll this really good,okay,oops forgot to pull down,all right so now i'm gonna,put this aside and this is how it looks,the,it looks actually good,there you go so i'm gonna put this,together with my crabs and i'm gonna,repeat that until i finish the tuna,so have everyone here is my sushi i,didn't show you all how i cut it but,remember always cut it in the middle and,then,cut it in half again and then cut it and,so this is my,tuna sushi it's really good everyone,so uh it looks so good i have this is,three rolls,and uh,this is my crab this is,charlie's favorite the california roll,and i have some soy sauce and i have few,this leftover those are tuna and crab,rolls,and so,thank you so much for watching everyone,and i hope that you enjoyed this video,if you give this a try please let me,know in the comments below how you like,it until next time bye

Let ALLEASYRECIPE's experts help you find all easy recipes on your daily cooking!

Find Easy Recipe (It's Free)
Healthier
More Variety
More delicious
3.5K Ratings

WHY YOU SHOULD CHOOSE ALLEASYRECIPE

ALLEASYRECIPE has the world's largest selection of Recipes to choose from, and each recipe has a large number of Cuisine recipe, so you can choose cuisine recipe for daily cooking or working without any hassle.

Sushi spicy tuna roll recipe

Sushi spicy tuna roll recipe

hi uh thanks for watching my channel,uh what we're gonna do right now is,uh spicy tuna roll very popular on,every sushi bar right in these days,um,we're gonna first,we have cucumber avocado that we're,going to need and we're going to make,our spicy tuna and i'm going to show you,how,and we have water to put it on our hands,to be able to get the rice we got a,little rice,make a shape of a tamale,in a normal,shape,then we have our toasted seaweed here,nori and we're gonna spread,the rice first on the one leg,then,a little bit more water if you need it,you can go just down,this way,and spread the rice all over the seaweed,i'm going to put the lid off um,of the sesame seeds,if you like the black ones you can put,some of the black ones too,i just don't like them because they have,the burnt flavor,and the trick here is we have a wet,towel that we're gonna wet,the,cutting board a little bit so the rice,won't stick,in the cutting board,with a couple of,avocado slices,a couple of cucumber slices you can put,any veggies you want of course,then we're going to do our spicy tuna,it's spicy to this tuna,it's chopped very fine,then uh we're gonna mix it with,some of the,uh sauce the vietnamese sauce,uh we got a little,teaspoon,of vietnamese sauce the one with seeds,you can find this on almost every uh,grocery store these days and we're gonna,put like,same amount of sriracha very popular too,then chili oil this sesame chili oil is,very good and kind of hot too it gives a,lot of good flavor to it we put like,little uh,half a teaspoon on it,then it's all we're gonna need it we mix,it very well,if you want a little hotter of course,you can put a little more chili oil,it's a lot of flavor,and spices,it mix it very well,thanks for your patience,all right,and okay,i'm gonna do our,spicy chip,sorry for the noise,we put some enough amount so we can be,able to,roll it,to roll it you're going to take the edge,with these two fingers,your thumb and the finger of course and,your fingers you're going to go this way,you push with these fingers you push all,this,two nine,then roll it,first you're gonna the first edge you're,gonna make sure,it goes right before the other edge,so when you roll it,this will hold it and not to open,okay,we have,we draw it already and then we're going,to get a little uh plastic wrap,a little bit of plastic wrap,so the bamboo,doesn't stick to it,wait for that,because it's bamboo you can find this,almost in every grocery store right now,or find it online,so we're going to push one of the,corners first,same with the other side,and push right in the middle another,middle we'll put the finger on the,middle and,the two,corners with these two,like when you brush,not right in the middle because you're,going to push everything off,this way,and we have it nice and square,uh to slice it,you put some water,in your knife go all over the uh,blade,so the blade is wet,and um,slice it on the middle the water is for,prevent the rice to stick to your knife,slice on the middle,and slice the middle of the other half,and you can just keep going that way and,you're gonna have eight,a um,equal slices,see how beautiful came out,all right,nice equal,eight,pieces and you can put on a nice play,and decorate it the way you want it,thank you so much for watching this,video

How to make Tuna Mayo Sushi Rolls.

How to make Tuna Mayo Sushi Rolls.

hi everyone welcome to tokyo kitchen,japanese cooking class this is yoshimi,today i'm going to show you how to make,tuna mayo sushi,once you get the sushi rice right the,rest is very easy and today i'm not,going to show you how to make the sushi,race in this video but i have a video,dedicated for sushi right and i put the,link here so please check it out let's,get started,do you know what you need sushi rice i,made it earlier today nori seaweed,cucumber two cans tuna two tablespoon,mayonnaise two teaspoons soy sauce,let's make tuna mayo first so prepare,two bowls one three strainer,and let's put the tuna into this bowl to,drain the,oil press it down to remove all the,excess oil,like this and let's put this in the,other bowl,and mix it well to make it fluffy count,too is sometimes very chunky so you want,to fluff it by mixing it really well,like this so you don't see any chunky,tuna in the bowl,then add 2 tsp soy sauce 2 tbsp,give it a nice mix,and tuna mayo is ready,ok now i'm cutting the cucumber very,easy cut both ends open,and i'm just going to cut it into four,long sticks so,cut it this way into half,put them face down and then cut them in,half again,using the tip of your knife,like this,i have everything ready to go cucumber,tuna mayo,sushi rice and nori seaweed so it's time,to make it into sushi rolls,before you start prepare a bowl of water,to keep your hands wet all the time,you don't need much that's what do,the sushi rice is very very sticky so,you need to keep your hands wet all the,time as you go so have a prepared next,to you,let's put the nori seaweed on the sushi,mat,nori cv has front side and back side or,shiny side,and,rough side,and you always put the nori seaweed with,the rough side facing up so the shiny,side goes outside of your sushi so it,looks prettier,make your hands completely to the palm,but it's not too soggy,and take a little smaller,than,tennis ball sides right like this,and you just need to spread it out all,over the nori seaweed but make sure to,leave pinky size gap at the top and at,the bottom,pinky size gap here and here,once you have the rice spread it out on,the nori seaweed it's very difficult to,remove but it's very easy to add so,always start with a little amount if,this rice is not enough you can just add,the little by little but always always,start with a little amount,don't forget to wet your hands all the,time let's spread it out,i need a little more rice here so i'm,adding,some rice,okay so it's all covered with the rings,other than the pinkie pie up here and,here so let's put the chinamayo right in,the middle,and then cucumber on top,leave something already seaweed with the,sushi mouth like this and try to bring,the rice here at the very bottom to the,rice right above the ingredients it's,very important the rice hit the rice on,the other side so bring the rice here,to the rice right above the ingredients,and gently push it back or push it in to,lock the cucumber and tuna mayo,lift up the sushi mat like this and you,pull it away from you or against the,table and you support the sushi here,don't push just support,just pull it away from you,and,sushi is ready so here i have four sushi,rolls so let's cut it into slices,prepping,knife and wet cloth or paper towel this,is to clean the knife every kind of,slice so the knife is always clean and,slightly wet just like your hands knives,should be wet all the time,if you're serving this at home you can,just leave the ends on no one cares if,you're swimming this at a party you need,to cut both ends off so that it looks,nicer,wipe the knife with wet cloth so that,it's nice and clean slightly wet and i'm,going to cut both ends off first and you,need to slice you don't chop you need to,slice,don't forget to wipe the knife every,time you slice,let's cut it into half,then half again,then half again,so,we have eight slices out of one roll,let's see how it looks inside,beautiful,let's start them on the plate,and tuna mayo sushi is ready to go,time for the tasting i have a little bit,of soy sauce here so let's put a little,bit of soy sauce don't dunk the whole,piece just a little bit of soy sauce,i'm having it with one bite because it's,not too big but sushi rolls is something,you can bite off either way,the cucumber adds nice texture to it and,also refresh your mouth it's delicious,yum,okay that's all for today thank you so,much for watching more videos coming up,on every monday wednesday and friday so,don't forget to subscribe and turn the,notification bell on so that you don't,miss anything bye

TikTok's Easy Spicy Tuna Sushi Bake using Canned Tuna!

TikTok's Easy Spicy Tuna Sushi Bake using Canned Tuna!

Spicy Tuna Sushi Bake,Green onions,Avocado,Canned tuna,Sugar,Salt,Kewpie mayo,Sriracha sauce,Cooked short grain rice,Sugar,Rice vinegar,Sesame oil,Layer rice and spread it evenly,Sesame seeds (optional),Crushed sheet of nori (optional),Layer tuna mayo mixture and spread evenly,Layer sliced avocado evenly,Sriracha sauce ,Kewpie mayo,Broil in the oven for 10 minutes at 500 degrees F,Garnish with green onions (optional),Fill nori with a piece of the sushi. ,It was so delicious and I hope you enjoy it! ,Recipe with full ingredients and instructions is linked in description box. ,Like and subscribe for more!

Can This Chef Make Canned Tuna Fancy? • Tasty

Can This Chef Make Canned Tuna Fancy? • Tasty

hi i'm ria i'm a tasty producer as,always i've been challenged to take a,common food,and make it fancy today's rules are,you must use the food a given you can,only up to the food,you can buy whatever ingredients you,wish okay let's see what we are making,fancy today,drum rolls,candy tuna surprisingly for this show,i've had candle tina a lot of times i,like,canned tuna especially if it's in olive,oil,so good call getting one i like the one,with like,light chunk in water i feel like it's,too dry,and it doesn't have any good flavor so,canned tuna has,both strong smell and a strong flavor so,in order to make it fancy i have to dial,down,both smell and flavor even though i like,it i haven't had it for a long time so,i want to try this it's just like a cat,food,i like it this is a little bit drier,than i remember,so i want to make texture a little bit,better i want to add some variety,and i want to make it prettier because,people,also eat with eyes and that it's going,to be,most challenging part i think okay i've,got some great ideas and i'm so excited,to,make it fancy,okay here's what i got rice japanese,mayo,radish salmon raw chives cucumber,serrano pepper avocado and caviar,from the pantry i got sugar steamy,pepper,rice vinegar sesame oil chili oil,soy sauce meringue and sriracha,and one more thing i got,magnum side sake,let's get started make it fancy,so when you are making this dish you,want to make sure to choose show grain,rice,so it's easy to shape one,and two cups i want to wash this rice,and i'll be right back rice is washed,i'm adding a little bit less water than,usual,so i'm using two cups of water soak rice,for,20 to 30 minutes but for now i'm going,on to next step,i'm going to make vinaigrette one,tablespoon of sugar,one teaspoon salt and a quarter cup,of rice vinegar just combine everything,together,and mix well until salt and sugar,dissolves,it's good my vinaigrette is done we are,going to use this later,so time for candle tuna slice some,chives,save a few for later you just want to,chop,like very finely you don't want to have,a big chunk of chives,into a bowl can of tuna gonna drain a,little bit,oil this looks like cat food i,used to be a cat person but i did a,cassetting,for my friend and the cats goes crazy at,night,they torn the curtain like whenever i,move my feet,they try to attack it and i go scared,i'm adding japanese mayo if you don't,have japanese mine you can use regular,mayo but this,is what i like half tablespoon of,sriracha,one teaspoon of chili oil and,one teaspoon of sesame oil start with,pinch of salt and steamy pepper this,is japanese peppers jimmy means like,seven spices,it's not as spicy as cayenne pepper but,it kind of has a nice cake and chives,mix all it up sesame oil kind of,mask the smell of candle tuna,which is very nice and i want to taste,it,did i look like a kombucha girl like,girls,sleep kombucha she was like,i think it's a little bit more so but,overall it's,nice it's a little bit spicy and tastes,good,cup of it's plastic and keep in the,refrigerator until i use it,next i'm going to make sauce 2 tbsp,of soy sauce i use sake a lot for my,japanese cooking,so someone very considerate call me a,magnum side socket,and it's very difficult to pour,one tablespoon i feel like i got a,little bit more but,that's hard and also if you're shopping,meeping,make sure to get home meaning it's in,japanese,there is one called aji mirin don't buy,that,that it's just corn syrup usually it,contains alcohol this one,is eight percent alcohol three percent,it's nothing,whenever i buy sake or wine they ask me,id,but whenever i buy mirroring they never,ask,so the reason i'm boiling this up one,is make the sauce thicker and also,evaporating alcohol so it's not,too strong or it's safe to eat for,underage people,it's thickens because miring and sake,has a sugar content,so it kind of become a syrupy texture i,think it's good,my sauce is done and i'm going to next,step,so rice is cooked and i'm going to mix,the vinaigrette,i recommend to dip with water so it,doesn't stick too much,rice stands out very nice so when you're,making sushi rice it's important to mix,the,vinegar mixture when rice is still hot,i'm adding little by little so it will,mix,nicely rice is seasoned i'm going to,shape this like a little bowl,i recommend you to dip your hands and,shape it so it doesn't,stick your hand one portion is like two,tablespoons,maybe size of golf ball but it's,different,shape kind of shaping with your palm,like kind of cook your hands and,push top you don't want to squeeze too,much because,you don't want to eat mushy rice,this is not perfectly round i think they,are cute enough,okay i've got my rice balls i'm on to,next step,so i heated up oil for 350 and i'm going,to,fry rice ball i just made this is not,traditional japanese,sushi at all this is something i had,when i moved to l.a,and it was really good so i want to,recreate that,i'm doing four at the time and make sure,it has uh each space between it,ot

Spicy Tuna & California Rolls

Spicy Tuna & California Rolls

hi guys i'm seonkyoung guest welcome to,asian at home and today i'm going to,show you how to make the most popular,and classic sushi rolls in us,one is california roll i don't think,it's exist in japan but it's number one,sushi roll in america,and the second one i'm going to show you,how to make spicy tuna roll so let's get,started i already showed you guys how to,make sushi rice so go ahead and prepare,the sushi rice first and let's start to,make california roll in a mixing bowl,add eight ounces of lump cream meat i'm,using lump crab meat today because when,i was the executive chef in las vegas,casino hotel restaurant we used this,snow crab meat for our california roll,and it was the best ever so trust me,into the crab meat add two tablespoons,of mayonnaise i prefer japanese cupid,mayonnaise quarter teaspoon of salt and,quarter teaspoon of black pepper and,about teaspoon of lemon juice give it a,good mix,cover the plastic wrap and put in the,refrigerator while you're slicing,cucumbers and some avocado all right,that's all the filling we need to make,sushi roll you will need this nori which,is a dried seaweed sheets when you take,a look over this dried seaweed sheet one,side is really shiny and the other side,is kind of rough usually the rough side,is where the rice goes on using a,kitchen scissor we are going to cut the,seaweed into halves and i'm covering my,bamboo roller with a large ziploc bag,this way rice wouldn't stick to the vamp,roller and you can use a plastic wrap as,well to kind of wrap it up the band,roller but obviously the black bag it,just fits perfectly so much easier grab,one of the half seaweed sheet shiny side,down and spread evenly about half cup of,prepared sushi rice make sure with your,hand with a little bit of water and,vinegar mixture so the rice wouldn't,stick to your hand now top of the rice,sprinkle evenly sesame seeds and flip,them over place two slices of avocado,some cucumber sticks and about quarter,cup to one third cup of the crepe,mixture,carefully we are going to roll it,you might need some practice but no,worry you will get there slice the,california roll into even eight pieces,what i like to do is cut in half then,quarter it and each quarter cut it into,half then perfect eight pieces there are,two things you need to remember when you,slicing the sushi rolls first sharpen,your knife so that way you can slice the,sushi roll really nice and neat,otherwise it will like you know just,smash down the sushi roll and you don't,want to happen right and the second one,is make sure wipe the knife with the,damp towel each slice clean knife is a,key for clean sushi rolls,some my yum yum sauce and i have a yum,yum sauce recipe already please check it,out right here and i will put the link,down below as well so either you click,up here or click down there,mm-hmm,not so simple but so delicious,the pizza ginger cleanses my palate,really well because,the sushi can be really easily get fishy,you know what i mean all right let's,move on to spicy tuna roll guys let me,tell you,i love me some spicy tuna and my spiced,tuna is one of the best trust me small,dice or chop 12 ounce of fresh sushi,grated tuna and place it into the mixing,bowl along with one and a half,tablespoon of soy sauce one green onion,chopped it's about one tablespoon one,tablespoon of sesame oil one tablespoon,of sriracha that's where the spicy,coming from,one teaspoon of honey trust me this,little bit of sweetness oh it changed,again,two teaspoons of toasted sesame seeds,and mix everything together oh wait wait,wait i forgot some black pepper,give them a good mix one more time and,there you go oh my god this spicy tuda,is the bomb bomb diggity.com is so good,i can just like scoop and eat it since,we are keeping the rice inside of the,sushi roll so we won't need a ziploc bag,cover for our bamboo roller grab another,piece of seaweed,shiny side down spread about 1 3 cup of,prepared sushi rice yes we are adding,less rice for this roll because this,style of roll just you know we need to,keep it everything very minimum place,about quarter cup of spicy tuna mixture,on top of the rice carefully,roll it tightly,that's it guys how easy was that oh my,god right,but you still don't want to worry about,rolling shots and don't want to go,through all the troubles that then just,make a sushi rice ball,that would be delicious just sushi rice,top with the spice two nine like some,little extra sesame season sesame oil,right on top and some chopped green,onion uh-huh maybe just naughty sheets,just around it,they're so cute too,i really really love,my spice tuna,sugar,so good,if you like my california and spicy tuna,raw recipe please give me a thumbs up,and subscribe my channel for more,inspirations and ideas of asian home,cooking thank you so much for watching,me today and remember you can always,cook asian food at your house making it,easy and fun i'm sunkyonglongast and,this is asian at home and i will see you,next time bye,do,you

How to Make a Tuna Roll

How to Make a Tuna Roll

some of the few things that we want to,be careful of when we think of sushi,especially rolls is it's not the,beginning in the end of sushi rolls are,just one facet of sushi kind of a very,good stepping stone very good gateway,drug for a lot of Americans and a lot of,non-japanese people to find the sushi,hello my name is John Daly of New York,sushi Co I'm gonna show you how to make,a tuna roll today so as far as the first,step to make a rolled sushi would be a,mat or Maki su you can pretty much find,them at most of your major grocery,stores specialty restaurant shops as,well then I suppose number two would be,some seaweed for a roll as well rice and,properly sourced fish today we have a,bit of the sustainably farmed,ecologically sound tuna from Spain this,is probably the if to add legs this be,the hip portion if you will some things,that we want to look for when we're,buying fish for sushi or for any sort of,rock consumption would be nice color we,have a lot of the nice clean fat less,tendon eat then you have your old Toro,or your belly fatty tuna meat will,smoother I feel person a little more,supple this is one my favorite cuts on,the tuna so you want to look for a nice,firm flesh you know if your fingers can,sink into the meat there's a problem,don't buy bargain tuna equally as,important as the fish I feel as the rice,this is called a home getting to the,bottom of a barrel if you will it,provides a beautiful flat layer flat,surface that is for the rice to be cut,on,the idea is to now cover each grain of,rice evenly building it with the vinegar,solution so as far as store-bought,vinegar a Japanese vinegar will do since,many of us don't have home Gilley's in,our houses I recommend a nice large,mixing bowl I certainly recommend going,and picking up some sushi rice,I also recommend looking for short grain,rice that may save you a couple couple,dollars as far as anything labeled sushi,rice is definitely gonna be labeled,sushi rice you're looking for your your,fish and your rice and you come across,some seaweed,don't hesitate to pick up some seaweed,from the supermarket now there's one,surefire way to give life to your,seaweed is to roast it in a toaster oven,let that go around the clock just under,200,like that nice crisp sound to it let's,do it,so a few very important factors in,making a good rolled sushi you want to,have all your ingredients ready don't be,afraid to make the shape of the filling,of the roll kind of ready to go just,maybe put directly into the roll the,quicker you make the roll the better,take my tuna we've trimmed from our,block a little earlier I'm just giving,it the form it's probably going to take,inside make sure I don't have too much,make sure I have enough it shows a weird,parts funky chicken wing there you want,to have your hands nice and moist to be,able to manipulate the rice on top of,the seaweed but you don't have your,hands wet because then you'll ruin you,see that you just spent all day all,night or all morning roasting what's,gonna constitute enough meat for one,roll is essentially two fat fingers,stretch across your seaweed take roughly,a racquet ball if you will a racquet,ball size of a rice racquet ball size in,lobe of rice break you down the middle,push it on up to the top,keep your hands late the fingers dancing,and then will like a piano now the first,time you do it do it right,don't worry about speed speed comes in,time you know perfect practice makes,perfect,practice doesn't make for Bobby,i source grated wasabi beautiful tuna,stuff,nice pow set it up so what you do on,them on your Maki soup put the bottom of,the seaweed on the bottom of the Maki,suit you leave about a fingernails,length of seaweed to rice between the,top of the seaweed,to the right you bring the bottom and,make it meet that rice around extra rice,put it back in no problem,general so what we doing here is if you,want to size it up when you cut your,roll the two roles traditionally cut,into six pieces some rolls are not in,the floor some rules are coming to eight,this one you find the middle of the roll,kind of guesstimate there's no real,markings of it if you're lucky you've,done close enough to to equal then at,this part you cut into thirds being,always mindful of your fingers with a,nice sharp knife,what I consider to be proper control,favela is you have a lot of fish a fair,amount of rice wrapped around the fish,and the series

Tuna gimbap (chamchi-gimbap: 참치김밥)

Tuna gimbap (chamchi-gimbap: 참치김밥)

I'm making gimbap today!,Gimbap, or seaweed rice rolls.,These days the weather is so good I'd like to go on a picnic.,We need gimbap! Very hot rice.,This is 4 cups of cooked rice.,So I'm going to add salt and vinegar. A quarter teaspoon of salt.,One teaspoon vinegar.,And mix.,I usually eat multigrain rice every day.,But when I make gimbap, I always use white rice.,Rice preparation is done.,I posted this tuna gimbap recipe a long long time ago.,In 2007 when I started YouTube at that time.,Because everybody loved my tuna gimbap. My coworkers loved it, ,my friend, my family loved it.,So I chose this tuna gimbap.,My pan is heated. I like to panfry this crab meat.,Artificial crab meat.,When it's cooked, it's more soft.,And the outside is a little bit crunchy. Nice.,But I'm not going to ruin the color. Red color. So just quickly.,Next, tuna.,I'm going to strain this way.,Squeeze.,You don't have to squeeze tightly, just slightly.,And then... put it here.,So we need one garlic clove.,Sesame oil, one teaspoon.,One tablespoon soy sauce.,Ground black pepper, around a quarter teaspoon.,So make some flakes.,All this moisture is evaporated. ,And just around 2 minutes, keep stirring.,So that this garlic and soy sauce and this little bit of sesame oil flavor is well mixed.,Ok and then stop cooking.,Around 1 tablespoon honey.,Of course you guys can also use sugar.,Or skip it. But when you add a little bit of sweetener like this, it's more tasty.,Sweet and a little salty mixture.,This is danmuji yellow pickled radish.,Cut off the top.,Like this. So you can just keep this here, not to spill this.,And then I'm going to choose this gim, look at that, it's this size.,Gim size here... and cut.,And we need 4. 4 strips.,And like this. Put the leftover back.,Like this.,This is an awkward size for gimbap.,But you just slice this into round discs,and just eat with noodle soup or jjajangmyeon, just serve.,With a rubber band, just close the top tightly.,And then you can even put it upside down, like this.,So keep it in the refrigerator. Once in a while take it out and again, like this.,This is the way that I always keep my danmuji in my refigerator.,And then, nice.,Yellow thing.,Four.,This one you can eat it as a side dish with rice, later. (laughs),Tuna and red color, yellow color, all ready.,Next one is avocado so that's colorful, already colorful and delicious.,And...,You just... cut like that.,Then, using spoon scoop out.,You see? Here's something like black stuff. We gotta cut it off.,To prevent it from going brown, I use some lemon.,Too hard, let's make it smooth.,Only one, two, three, four, four fillings.,And let's make gimbap, here.,It says laver for gimbap,They call it laver, but I just call it seaweed paper.,Gim. Already toasted gim.,And there are 10 sheets but we need 4.,You see? Already toasted.,If it's not toasted, you can check out my other gimbap recipe,How I toast directly over the flame.,Toast side by side.,So we are going to make 4 gimbap.,And I'm going to divide this into 4.,And this is one portion.,And then, you see this gim? There is a rough side. Rough.,And the other part is shiny. Shiny part goes down.,Oh by the way this is a gimbal mat. Mat for making gimbap.,Rice is sticky so I just soaked this cloth or paper towel in cold water.,Like this.,I left around 1 inch on top.,I just divided this into 4 portions.,And put it here.,And then, see? This.,Maybe I cut it too big (laughs).,And this...,Like this. Lift this.,And this part, the ending part is going here.,Like this.,Then roll it up.,Nice. Gorgeous. Ok.,Nice.,A little piece of avocado.,So I just add some sesame oil. You can even use your hand.,So some sesame seeds, just like this.,So I'm going to use my tin container. This is my dosirak today.,When I visited Korea years ago I went to the antique store.,And they sold this. Actually, when I was young, I used this.,I used this, my friends were using, my mom was using,,This is a kind of rice container.,At that time we didn't have a rice cooker or rice warmer, nothing like that.,Our heating system is was called ondol.,A heated floor. Floor was really warm.,Not all of it was warm, but the part with the highest temperature,and we put this there with a blanket over top.,Freshly made hot rice, the rice is still hot for a couple of hours.,Even several hours.,I was so happy to find this: "Oh my God, this is sold in an antique store now!",So I will use this as my gimbap container today.,So, clean with this.,We made tuna gimbap! It's heavy, heavy!,Mmm! (crunching),So delicious! The key point about the recipe is,I seasoned and stir fried and evaporated all this water ,and made kind of flaky tuna.,Make this and go on a picnic with this!,Today we made tuna gimbap. In Korean, chamchi-gimbap.,Enjoy my recipe! See you next time! Bye!

Browse More Content