Carrot Tuna Kimbap+

Name: Carrot Tuna Kimbap+
Yield: 671.8 g
Ingredients: Korean Tofu (for pan-frying) 100 g; Canned Tuna 72 g; Brown Rice Mixed Grains 150 g; Kimbap Pickled Radish 54 g; Roasted Seaweed 7.5 sheet; Fresh Carrot 196 g; Fresh Egg 50 g; Anchor Unsalted Butter 3 g; Brewed Vinegar 20 ml; Allulose (Sugar Substitute) 5 g; Whole Grain Mustard 10 g; Organic Extra Virgin Olive Oil 3 ml; Salt 1.3 g

665 kcal

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Ingredients

Main ingredients

Korean Tofu (for pan-frying) 100 g
Canned Tuna 72 g
Brown Rice Mixed Grains 150 g
Kimbap Pickled Radish 54 g
Roasted Seaweed 3 sheet
Fresh Carrot 196 g
Fresh Egg 50 g

Seasonings/Sauce

Anchor Unsalted Butter 3 g
Brewed Vinegar 20 ml
Allulose (Sugar Substitute) 5 g
Whole Grain Mustard 10 g
Organic Extra Virgin Olive Oil 3 ml
Salt 1.3 g

Nutrition summary

Carbohydrates 82.97 g 46%

Protein 39.46 g 22%

Fat 25.92 g 32%

Serving size 671.8g

Cooking steps

1

Julienne carrots -> Marinate with 1 part salt + 15 parts vinegar for 15 minutes
2

Squeeze out moisture from carrots and mix with olive oil, mustard, allulose, freshly ground black pepper (a little)
3

Tofu (water squeezed out) + egg + 0.3 salt -> make egg and tofu sheet with butter
4

Place seaweed + rice + egg-tofu sheet + 1/2 pickled radish strip + carrots -> roll

Carrot Tuna Kimbap+

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