Baltic-style Tuna Gimbap

Ingredients

In this Baltic-style adaptation, we incorporate ingredients commonly found in Baltic cuisines to infuse the dish with regional flavors. The original Chamchi Gimbap is traditionally made with Korean ingredients such as kimchi and sesame oil, but in this version, we substitute them with Baltic-inspired pickled vegetables and dill-infused oil. This adaptation adds a unique twist to the dish, creating a fusion of Korean and Baltic flavors. We alse have the original recipe for Chamchi gimbap, so you can check it out.

• 4 sheets of seaweed 4 sheets of seaweed
• 2 cups (400g) cooked sushi rice 2 cups (400g) cooked sushi rice
• 1 can (150g) tuna, drained 1 can (150g) tuna, drained
• 1 tablespoon dill-infused oil 1 tablespoon dill-infused oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cucumber, julienned 1/2 cucumber, julienned
• 1/2 carrot, julienned 1/2 carrot, julienned
• 1/2 red bell pepper, julienned 1/2 red bell pepper, julienned
• 1/4 red onion, thinly sliced 1/4 red onion, thinly sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the dill-infused oil, soy sauce, rice vinegar, and sugar. Mix well to create a marinade.
2. 2.
   In a separate bowl, combine the drained tuna with half of the marinade. Set aside to marinate for 10 minutes.
3. 3.
   In a large mixing bowl, combine the cucumber, carrot, red bell pepper, red onion, and the remaining marinade. Toss well to coat the vegetables in the marinade.
4. 4.
   Lay a sheet of seaweed on a bamboo sushi mat or a clean surface.
5. 5.
   Spread a thin layer of sushi rice evenly over the seaweed, leaving a small border at the top.
6. 6.
   Arrange a line of marinated tuna and pickled vegetables in the center of the rice.
7. 7.
   Carefully roll the seaweed and rice tightly using the sushi mat, applying gentle pressure to ensure a compact roll.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Slice the rolls into bite-sized pieces using a sharp knife.
10. 10.
    Serve the Baltic-style Tuna Gimbap with soy sauce for dipping.

Treat your ingredients with care...

• Tuna — Ensure the tuna is well-drained before marinating to prevent excess moisture in the gimbap.

Tips & Tricks

• For a vegetarian version, substitute the tuna with marinated tofu or tempeh.
• Experiment with different pickled vegetables commonly found in Baltic cuisines, such as pickled beets or sauerkraut, to add more regional flavors.
• Add a touch of Baltic flair by garnishing the gimbap with fresh dill or chives.
• Serve the gimbap with a side of Baltic-style potato salad for a complete meal.
• If you prefer a spicier kick, add a small amount of Baltic-style mustard to the marinade.

Serving advice

Serve the Baltic-style Tuna Gimbap as an appetizer, snack, or light lunch. Arrange the bite-sized pieces on a platter and garnish with fresh herbs for an attractive presentation.

Presentation advice

To enhance the presentation, arrange the sliced gimbap rolls in a circular pattern on a serving plate, creating an eye-catching display of colors and textures. Serve with a small dish of soy sauce for dipping.