Tuna Kimbap is one of those meals that looks impressive but comes together surprisingly easily when everything is prepped and organised. The real lifesaver? Fresh Pantry’s MealPrep™ Bowls. From seasoning the rice to mixing the tuna filling and prepping all the colourful vegetables, having ingredients separated and ready to go makes the entire process so much more efficient. No scrambling for bowls, no messy countertops—just a smooth, stress-free cooking experience. Whether you’re making lunch for the family or prepping meals for the week ahead, these versatile bowls help keep everything organised so you can focus on rolling the perfect kimbap.
Ingredients (Makes 5 Rolls)
2 cans tuna, drained
2–3 tbsp mayonnaise
1/4 tsp pepper
3 eggs
1 packet spinach, blanched and squeezed dry
1/2 carrot, julienned
5 sheets seaweed
1.5 cups cooked short-grain rice
Rice Seasoning Mix (traditional kimbap uses only salt and sesame oil)
1/2 tbsp salt
1 tbsp sugar
3 tbsp Korean apple vinegar
Method
• Season the warm rice with the rice seasoning mix and set aside to cool slightly.
• Mix the drained tuna with mayonnaise and pepper until creamy.
• Beat the eggs with a pinch of salt. Cook on a pan as a thin omelette, then slice into strips.
• Blanch the spinach for 30 seconds, cool and squeeze dry. Lightly sauté the carrots until just softened.
• Place a sheet of seaweed, shiny side down, on a bamboo mat or cutting board.
• Spread a thin layer of rice over two-thirds of the seaweed.
• Arrange the spinach, carrots, tuna mayo and egg across the centre.
• Roll tightly from the bottom, pressing gently as you go to keep the roll firm.
• Brush lightly with sesame oil, slice into 1cm rounds and serve.
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