Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, canned tuna, japanese brown rice kimbap. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Canned Tuna, Japanese Brown Rice Kimbap is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Canned Tuna, Japanese Brown Rice Kimbap is something which I’ve loved my entire life. They’re fine and they look fantastic.

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To get started with this recipe, we must prepare a few ingredients. You can cook canned tuna, japanese brown rice kimbap using 8 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Canned Tuna, Japanese Brown Rice Kimbap:

1. Make ready canned tuna
2. Prepare Nori
3. Prepare Ripe Mango
4. Get Japanese Brown Rice
5. Make ready Japanese Mayo
6. Get Cane vinegar
7. Get Sugar and salt (1 tsp each)
8. Prepare Cucumber

A perfect roll to make for the summer! Skip to Recipe This recipe is much simpler to make than traditional Kimbap. Gimbap (김밥) is a Korean-style makizushi, a sushi roll, made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices, and was formerly known as Norimaki. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with takuan (yellow pickled radish) and.

Steps to make Canned Tuna, Japanese Brown Rice Kimbap:

1. Cook the brown rice then add the vinegar with salt and sugar mixture.
2. Add the cooked rice on top of nori sheets then add the mango, tuna, cucumber and mayo

This time, it's tuna gimbap made with canned tuna (chamchi, 참치, in Korean). In the past, I've posted classic gimbap, myulchu gimbap, and mini gimbap. A portmanteau of "kim," dried roasted seaweed, and "bap," cooked rice, kimbap is Korea's official picnic and lunchbox (dosirak) dish—and my favorite packed school lunch growing up. Use a little less water than you'd use for regular mealtime rice. Open a can of tuna and squeeze out the water through a cheesecloth.

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