Pickled Cucumber Tuna Kimbap

Name: Pickled Cucumber Tuna Kimbap
Total time: 20 min
Yield: 213.2 g
Ingredients: Light Tuna (drained) 70 g; Kimbap Seaweed 2.2 g; Sesame Oil 5 spoon; Good Light Mayonnaise 10 g; Black Rice 105 serving; Salt 3 dash (1/3 tsp); Fresh Cucumber 18 serving

Cook 20 min Difficulty EASY 319 kcal

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Ingredients

Main ingredients

Light Tuna (drained) 70 g
Kimbap Seaweed 2.2 g
Sesame Oil 0.5 spoon
Good Light Mayonnaise 10 g
Black Rice 0.5 serving
Salt 3 dash (1/3 tsp)
Fresh Cucumber 0.3 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 44.52 g 55%

Protein 16.01 g 20%

Fat 9 g 25%

Serving size 213.2g

Cooking steps

1

Slice the pickled cucumber into thin strips.
2

Drain the oil from the tuna and prepare it.
3

Mix salt and sesame oil into the rice.
4

Spread the rice evenly over the seaweed sheet.
5

Add pickled cucumber, tuna, and mayonnaise on top of the rice.
6

Roll up the kimbap tightly.
7

Cut into bite-sized pieces.

Pickled Cucumber Tuna Kimbap

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