Spicy Tuna Kimbap Bake

Spicy Tuna Kimbap Bake combines the beloved flavors of traditional Korean kimbap with a comforting baked twist, making it an irresistible dish for any meal. Packed with nutritious ingredients and a delightful crunch, it's perfect for sharing or enjoying solo.

Ingredients

• Cooked sushi rice - 1 cup
• Canned tuna (in water) - 1 can (150g), drained
• Mayonnaise - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Nori sheets - 2 sheets, cut into strips
• Carrot - 1 small, julienned
• Cucumber - 1 small, julienned
• Spinach - 100g, blanched and squeezed dry
• Eggs - 2, beaten
• Panko breadcrumbs - 1/2 cup
• Green onions - 2, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the drained tuna, mayonnaise, gochujang, soy sauce, sesame oil, salt, and pepper until well combined.
3. In a large bowl, combine the cooked sushi rice with the chopped green onions, and season with a pinch of salt.
4. Spread half of the rice mixture evenly in a lightly greased baking dish (approximately 8x8 inches).
5. Layer the blanched spinach, julienned carrot, and cucumber evenly over the rice.
6. Spread the spicy tuna mixture on top of the vegetables, ensuring an even layer.
7. Top with the remaining rice mixture, pressing down gently to compact it.
8. Pour the beaten eggs over the top and sprinkle with panko breadcrumbs for added crunch.
9. Bake in the preheated oven for 20 minutes or until the top is golden brown.
10. Let it cool for a few minutes before slicing into squares and serving warm.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 750 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein from tuna and eggs, supporting muscle health.
• Incorporates vegetables providing vitamins and minerals essential for overall well-being.

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