Sunday, April 15, 2012

Tuna and Dill Kimbap

Sometimes, nothing comes together more quickly and easily in my Korean kitchen than a few rolls of Kimbap. This new Kimbap in a Pinch variation is one of my new favorites.


Into about a cup of cooked rice mix a large handful of chopped dill, a tablespoon or two of Mustard, 1/4-1/3 cup Plain Yogurt, a couple squirts of Mayonnaise and a tin of Tuna. Split this mixture evenly on 2-4 sheets of seaweed, roll, slice, enjoy!

(All measurements are approximations as I generally just eyeball this type of recipe, if you decide to measure it out exactly, please leave a comment with either your post of the recipe or your measurements!)


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