Description
A healthy and delicious low-carb tuna kimbap recipe that’s perfect for meal prep or a light lunch.
Ingredients
Scale
- 1 medium cucumber, seeds removed, cut into strips
- 1/2 tbsp fine sea salt (for cucumber)
- 4 large eggs
- 1/8 tsp sea salt (for eggs)
- 1 tsp rice wine or mirin (optional)
- 3 medium carrots, julienned
- 2 sheets Korean fish cake, sliced
- 1 tbsp soy sauce
- 1/2 tsp granular sweetener (erythritol or monk fruit)
- 1 tbsp sesame oil
- 3 cans (5 oz) tuna in water or oil, drained
- 1/4 cup mayonnaise (use avocado oil mayo for clean keto)
- 7 sheets large dried seaweed (nori)
- 7–14 perilla leaves (optional)
- 2 tbsp sesame oil (for rice & coating rolls)
- Cooking oil (avocado or olive oil)
- 5 cups riced cauliflower, cooked and cooled
- 1/2 tsp sea salt (for cauliflower rice)
- 1 tbsp sesame oil (for cauliflower rice)
- Optional: pickled yellow radish (danmuji), burdock root – omit for stricter keto
Instructions
- Prepare cucumber by salting with 1/2 tbsp sea salt. Let sit 10 minutes, then squeeze out excess moisture.
- Whisk eggs with 1/8 tsp salt and 1 tsp rice wine. Cook in batches into thin omelets, cool, roll, and slice into strips.
- Sauté julienned carrots in a bit of oil until tender (2–3 minutes). Set aside.
- Cook sliced fish cake in a skillet with soy sauce and sweetener for 2 minutes. Set aside.
- Mix cauliflower rice with sesame oil and salt. Let it cool completely before rolling.
- Mix drained tuna with mayonnaise in a bowl. Set aside.
- Place a sheet of seaweed shiny side down on a bamboo mat. Spread a thin, even layer of cauliflower rice, leaving a 2-inch gap at the top.
- Layer perilla leaf, tuna mix, cucumber, egg strips, fish cake, and carrots across the center.
- Roll tightly using the mat, sealing the edge with a little water or cauliflower rice.
- Repeat with remaining ingredients. Brush finished rolls with sesame oil. Slice into 1/2-inch pieces.
Notes
- Replace fish cake with sautéed mushrooms or shredded chicken for a cleaner keto option.
- Skip perilla leaves and radish/burdock strips for a simpler, lower-carb roll.
- Serve with a side of kimchi or cucumber slices for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roll
- Cuisine: Korean
Nutrition
- Serving Size: 1 roll
- Calories: 436
- Sugar: 1g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 200mg