Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Canned Tuna, Japanese Brown Rice Kimbap. It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

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Here is how you cook it. Open a can of tuna and squeeze out the water through a cheesecloth. Its basically a tuna rice bowl of hot rice topped with canned tuna mixed with mayo and a bit of black pepper.

The Ingredients needed to make Canned Tuna, Japanese Brown Rice Kimbap:

1. It’s 1 of canned tuna
2. You need sheets of Nori
3. You need of Ripe Mango
4. Prepare of Japanese Brown Rice
5. Prepare of Japanese Mayo
6. You need of Cane vinegar
7. You need of Sugar and salt (1 tsp each)
8. Prepare of Cucumber

Tuna rice was also a popular home lunch that lots of kids brought to school. Kimbap rice, which is usually brown or black, is mixed with sesame oil instead of the traditional vinegar that Japanese sushi use Kimbap also uses mostly cooked ingredients to include in its rolls, such as ham and cheese, canned tuna, bulgogi (marinated grilled beef), and kimchi, while Japanese sushi recipes favor raw fish. Kimbap may also use black or brown rice whereas the rice used in sushi is almost always white.

Step to make Canned Tuna, Japanese Brown Rice Kimbap:

1. Cook the brown rice then add the vinegar with salt and sugar mixture.
2. Add the cooked rice on top of nori sheets then add the mango, tuna, cucumber and mayo

The fillings also set kimbap and sushi apart. While sushi uses mostly raw fish, kimbap uses preserved item Canned tuna, grilled bulgogi, ham and cheese, and kimchi are some of the fillings that are commonly used. Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.) Drain the tuna well in a strainer. Press with a spoon to force more liquid to drain.

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