4 Serves
88 Mins
Cook the Japanese short-grain rice in a rice cooker until tender.
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IraqiVitamin K
176 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
89 µg / 400 µgCalcium
50 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
290 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Julienne the carrots and blanch the spinach in boiling water, then drain using a colander.
Heat vegetable oil in a frying pan and lightly sauté the carrots and spinach, seasoning with salt.
Mix the tuna in olive oil with a dash of salt and pepper in a bowl.
Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of cooked rice, and arrange the tuna, carrots, spinach, and pickled radish in the center.
Roll the gimbap tightly using the mat, then slice into bite-sized pieces with a sharp knife.
18
g55
g18
g
American