Cucumber Tuna Gimbap

Name: Cucumber Tuna Gimbap
Total time: 60 min
Yield: 865 g
Ingredients: Roasted Seaweed 5 sheet; Multigrain Rice 120 g; Oil-Drained SAJO Tuna 100 g; Fresh Cucumber 600 ea; Low-Calorie Sweet Chili Sauce 20 g; Apple Vinegar 15 ml; Sesame Oil 5 spoon

Cook 60 min Difficulty NORMAL 426 kcal

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Ingredients

Main ingredients

Roasted Seaweed 2 sheet
Multigrain Rice 120 g
Oil-Drained SAJO Tuna 100 g
Fresh Cucumber 2 ea

Seasonings/Sauce

Low-Calorie Sweet Chili Sauce 20 g
Apple Vinegar 15 ml
Sesame Oil 5 spoon

Nutrition summary

Carbohydrates 61.15 g 53%

Protein 34.06 g 29%

Fat 9.26 g 18%

Serving size 865g

Cooking steps

1

Slice cucumber into thin strips and add 1 tablespoon of salt, 1 tablespoon of vinegar, and 2 tablespoons of stevia; let it sit for 10 minutes, then squeeze out the moisture.
2

Drain the oil from the canned tuna.
3

Mix multigrain rice with salt, sesame oil, and crushed sesame seeds.
4

Cut seaweed sheets into four pieces.
5

Layer seaweed > rice > cucumber > tuna > drizzle sauce and roll up.

Cucumber Tuna Gimbap

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