High Protein Low Carb Kimbap
A high protein and low carb "kimbap" recipe that gives you all the delicious flavors of the popular Korean snack rolled into a healthy bite.
Servings 2
Equipment
Ingredients
- 2 seaweed sheets (cut in half)
- 4 eggs
- ½ teaspoon salt
- 1 teaspoon rice wine
- 1 English cucumber (julienned)
- 2 strips pre-cut pickled radish
- 1 5 oz canned tuna
- 2 tablespoon Greek yogurt (sub Japanese Kewpie mayo)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper powder
- 1 tablespoon sesame oil
- 1 tablespoon toasted white sesame seeds
Instructions
Eggs
- Whisk 2 eggs in a bowl and season with salt and rice wine.
- Heat pan on medium-high, then add a bit of sesame oil.
- Add beaten eggs and turn heat down to medium-low. Allow edges to firm up, then use a spatula to lift the edges and allow the runny parts to flow towards the bottom of the pan.
- Once the top of the egg is mostly firm, flip the egg and allow the top to cook for 20 seconds. Remove from pan to a separate plate. Slice each egg in half so that each piece is 4 inches wide.
- Repeat the above steps for the remaining 2 eggs.
Carrot Preparation
- Julienne carrots. Slice into 4 inch long sticks.
- Add to the pan with some sesame oil. Stir-fry for 30 seconds. Move to separate bowl.
Cucumber Preparation
- Julienne cucumbers. Slice into 4 inch long sticks. Remove the seeds to avoid excess liquid.
- Move julienned cucumbers to a separate bowl. Add salt and set aside. Before adding to the protein kimbap, drain to ensure there is no excess water.
Tuna Preparation
- Drain canned tuna and place in a separate bowl. Add greek yogurt and season with garlic powder, onion powder, and white pepper powder. Mix well. Add more greek yogurt if you'd like a creamier tuna mixture.
Pickled Daikon
- If purchasing pre-sliced pickled daikon, remove from package and slice into the same lengths as the cucumber and carrots.
- If purchasing full-sized pickled daikons, slice into half-inch wide strips. Then slice the strips into the same lengths as the cucumber and carrots.
Assembly
- Cut each 8x8 seaweed sheet in half so now each half sheet is 4 inches wide and 8 inches in length.
- Place one sliced egg piece on the half seaweed sheet. There should be about 1.5 inches of empty space left on the top of the seaweed sheet.
- Assemble tuna, julienned carrots, cucumber, and pickled daikon next to each other.
- From the side closest to you, roll the seaweed and the ingredients upwards tightly. When completely rolled, dab some water or sesame oil on the closing edges to seal shut.
- Brush some sesame oil on top and add sesame seeds.