Jewish Deli Tuna Gimbap

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Doug Choi

Ingredients

Jewish Deli Tuna Salad with Scallions

  • 1
    Tsp Kosher Salt
  • 1
    Tsp Black Pepper
    Fresh Ground
  • 1
    Stalk Celery
    Minced
  • 1
    Tsp Dill
  • 1
    Dill Pickle
    Minced
  • 6
    Oz Chunk Light Tuna
  • 2
    Stalks Scallion
    Minced
  • 2
    Tbsp Mayonnaise
  • 2
    Tbsp Lemon Juice

Other Fillings

  • 2
    Cups Iceberg
    Shredded
  • 1
    Persian Cucumber
    Julienned

Seasoned Rice

  • 2
    Cups Short Grain Rice
    Cooked
  • 1
    Tbsp Toasted Sesame Seed Oil
  • 1
    Tbsp Caraway Seeds
    Toasted and Crushed

Garnish

  • 1
    Cup Potato Chips

Gimbap base

  • 6
    Sheets Gim

Instructions

1
Let’s make a Jewish Deli Tuna Gimbap. This recipe combines the classic Flavors of a Jewish Deli Tuna Sandwich with the format of Korean Chamchi Gimbap. This recipe is heavily influenced by Sonya Michelle Stanford’s recipe in the Nosher.
2
Start by making some rice using your rice cooker. Measure out as much as Short Grain Rice as you need for the next day. (You only need 2 Cups cooked for this recipe) Rinse the rice to remove sediment until the water runs clear-ish. Then add enough water until the rice is covered. To measure, lay your hand flat on the bed of rice, and if the water comes up to the second knuckle from the top of your finger then you have the right amount of water. Set your rice cooker to cook.
3
Prep some of the fillings first. Start by making Cucumber Matchsticks. Cut off the ends of a Persian Cucumber and slicing it in half lengthwise. With the cut side down for stability and safety, make more lengthwise cuts. Then spread out and slice each of the planks lengthwise until you even-ish strands of cucumber. Cut these in half crosswise until you have matchsticks. 1 Persian Cucumber (Julienned) Next, take a head of Iceberg lettuce and shred it until you have 2 Cups Iceberg (Shredded)
4
Next, Let’s make a Jewish Deli Tuna Salad with a little twist for our Gimbap. In a mixing bowl combine 6 Oz Chunk Light Tuna 1 Stalk Celery (Minced) 2 Stalks Scallion (Minced) 1 Dill Pickle (Minced) 2 Tbsp Mayonnaise 1 Tsp Dill (I only had dried but use fresh if you’ve got it) 1 Tsp Black Pepper (Fresh Ground) 2 Tbsp Lemon Juice 1 Tsp Kosher Salt
5
Now let’s make the seasoned rice. In a bowl combine 2 Cups Short Grain Rice (Cooked) 1 Tbsp Toasted Sesame Seed Oil 1 Tbsp Caraway Seeds (Toasted and Crushed) Set aside.
6
Next, let’s lay the foundation for our Gimbap. Take 6 Sheets Gim and take two of them and slice them in half. Starting with your first sheet of Gim, lay it rough side up on your rolling mat. Next, take a handful of your seasoned rice and distribute the rice gently across the surface of the Gim until you’ve covered the bottom 3/4. A little water on your hands will help the rice not to stick so much and you can use your fingers to roll the rice from thick areas of the rice to thin areas. When that’s complete, lay a single half sheet in the middle of the rice.
7
Let’s add the fillings. Start by placing your a Jewish Deli Tuna Salad on the half sheet of Gim until you have a long row. Next, place a few of your Julienned Cucumber Matchsticks next to the Tuna. Lastly, finish it off with a handful of your Shredded Iceberg Lettuce.
8
Now we roll. With the mat, roll the ingredients up just enough to contain them, using your fingers to ensure none of it falls out. Firmly press this first roll up and down the length of the roll. Wet the exposed edge of the Gim with water, and then roll the rest of it up until it’s fully sealed. Firmly press again up and down the length of the roll. Set aside while you roll the other Gimbap. Once your Gimbap are finished rolling, you can set them next to each other and slice through them. Try to make a few firm, even strokes.
9
Plate your gimbap with the cut sides facing up. Crush 1 Cup Potato Chips in a mortar and pestle or a food processor. Sprinkle the Crushed Potsto Chips over your Gimbap for a crispy topping. The toasted and cracked Caraway should impart a rye bread flavor to the rice. And the strong presence of dill and dill pickles will give it that classic Jewish Deli Tuna Salad taste. Combined with the earthiness of Toasted Sesame Oil and the brightness of the scallions, it makes for an interesting combination. Lastly, the Iceberg Lettuce and Potato Chips gives the Gimbap a really fun crispy crunchy texture. Enjoy!
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Doug Choi's avatar
Let’s make a Jewish Deli Tuna Gimbap. This recipe combines the classic Flavors of a Jewish Deli Tuna Sandwich with the format of Korean Chamchi Gimbap. This recipe is heavily influenced by Sonya Michelle Stanford’s recipe in the Nosher.