No-Cook Tuna Cucumber Kimbap — Healthy, Refreshing & So Easy 😋

Hi everyone. Today, I will show you a super easy gimbap recipe made with crunchy cucumber and creamy tuna mayo. And there is even a bonus version with perilla leaves and kimchi. So stay tuned until the end. Drain the tuna well using a strainer. This helps keep the gimbap clean and neat. No excess moisture leaking out when you roll it. Then mix the drained tuna with the seasonings. Two tablespoons of mayo, quarter teaspoon of salt, a bit of black pepper, one teaspoon of wasabi, and one teaspoon of sugar. Don't worry wasabi won't make it spicy. It just adds a savory depth and balances out the richness. It smells so good already. Let's slice the cucumber using a slicer. We won't be using the middle part with all the seeds and moisture. But don't throw away. It's crunchy and great to snack on later. If you don't have a slicer, just use a knife to cut it into thin matchsticks. Today, we are not salting the cucumber. We are using it fresh for that cool, crisp texture. It really brightens up the gimbap and makes it feel refreshing. Seasoning the rice. Prepare two bowls of warm rice. Add about half teaspoon of salt, one tablespoon of sesame oil, and one tablespoon of ground sesame seeds. Mix gently so the rice doesn't get mushy. Place the slightly rough side of the gim facing up. Spread a thin layer of rice. Just leave a little space at the top. It makes rolling so much easier. Then place half a piece of gim on top of the rice. This helps prevent the roll from tearing or bursting at the sides. Add cucumber first, then the tuna mayo on top. Now gently roll it up. Don't press too hard. Just give the edge a firm tug. Too much pressure can squeeze out the moisture. Repeat for the remaining gimbap. Tuna cucumber gimbap is already delicious. But if you want something with a deeper Korean flavor, try adding some perilla leaves and well-ripened kimchi. This is aged kimchi that I rinsed lightly with cold water. Cut the kimchi into thin strips so it's easier to roll in the gimbap. Squeeze out the excess moisture. Now do the same. Spread rice on gim. Place another piece of gim on top. Then layer two perilla leaves. They add such a fragrant aroma and go perfectly with the tuna. Next, add the kimchi, cucumber, and tuna mayo. Then roll it all up. This combination is really delicious too. Brush the rolled gimbap lightly with sesame oil and sprinkle some sesame seeds on top. When slicing, coat your knife with a bit of sesame oil to keep the rice from sticking. Let me try. Wow, this is so tasty. The rice is fluffy, the tuna is creamy, and the cucumber adds that crisp, refreshing crunch. Perfect for hot days when you don't feel like cooking. If you're looking for something easy but satisfying to eat this summer, this gimbap is a must-try. If you enjoyed the video, please like and subscribe. And I will see you again in the next one. Bye-bye!