The tuna filling is typically made similar to tuna salad with mayonnaise and other ingredients. I added a bit of dijon mustard, lemon juice, and diced celery. You can also add a bit of diced onion if you want. Since it’s going inside the rice, you don’t want to make the tuna too watery. Hold back from using the amount of mayonnaise and other wet ingredients from your favorite tuna salad recipe.
You can also add other typical gimbap ingredients such as egg, eomuk (fish cake), pickled radish, carrot, and/or spinach. In this recipe, I used romaine lettuce, perilla leaves (kkaennip), cucumbers, crab sticks, and pickled radish. The lettuce and perilla leaves wrap the tuna and other ingredients inside the roll, separating the wet ingredients from the rice. They also give a nice look when the roll is cut. I like the perilla scent in this gimbap, but if you can’t find it, simply use more lettuce.
All the tableware shown in the final photos of this post are sponsored by Huue Craft, an online store dedicated to the finest Korean pottery tableware. They ship worldwide to over 25 countries. Visit their store at the Huue Craft online store.