Preparation

10 minutes
Cooking

10 minutes
Difficulty

Easy

Tuna rice roll with egg is a fried dish that is unique and appealing, packed with nutrients for you and your family to start a new day full of energy. Let’s go to the kitchen and learn to make this dish right away!

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1 Marinate the tuna

2 Beat the eggs

3 Mix the rice

4 Wrapping rice with tuna

5 Making Tuna Roll Omelette

6 Final Product

Ingredients for Tuna Rice Roll Serves 1

Tuna 150 gr (1 can of tuna) Mayonnaise 3 tablespoons Seaweed 1 sheet (type used for rolling kimbap) Eggs 4 Cooking oil 2 tablespoons Sesame oil 1 tablespoon Salt 1 teaspoon MSG 1 teaspoon

How to choose delicious tuna

To make the most appealing dish, you should use canned tuna.
When choosing canned tuna, pay attention to the expiration date on the packaging.
Do not choose cans that are dented or have loose lids.
You can buy canned tuna at grocery stores, food shops, or reputable supermarkets.

Ingredients for tuna rice roll

How to make Tuna Rice Roll with Egg

1

Marinate the tuna

Place several layers of paper towels on top of a bowl. Pour the canned tuna onto the paper towels and squeeze evenly to expel all the oil and water from the canned tuna.

After squeezing the tuna, place it in a bowl. Add 3 tablespoons of mayonnaise and mix well.
2

Beat the eggs

Crack 4 eggs into a bowl. Add 1/2 teaspoon of salt and 1/2 teaspoon of monosodium glutamate and then beat the eggs well.
3

Mix the rice

Take about 1.5 cups of rice and place it in a bowl. Add 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of sesame oil, then mix well.

Tip: To avoid rice sticking to your hands, remember to wear gloves or use chopsticks to mix the rice.
4

Wrapping rice with tuna

Take each small handful of rice in turn, flatten it out, and place just enough tuna in the middle. Wrap the handful of rice back up. Continue doing this until all the rice and tuna are used up.

Tip: You can make the size of the rice ball as you like, but it’s best to make each small piece about the length of two finger segments so that it’s more bite-sized when eating.
5

Making Tuna Roll Omelette

Cut 1 piece of seaweed wrap into small rectangular pieces, with a length of 2/3 of the seaweed piece and a width about the size of 1 finger joint.

Place a pan on the stove and heat it up. Then, brush a thin layer of cooking oil on the pan. Turn the heat to low.

Next, place the piece of seaweed on top and then brush another thin layer of egg so that its width is about the size of 2 finger joints while the length is just equal to the piece of seaweed.

Put the rice wrapped with tuna on top, roll the omelette up, and fry for another slice until the tuna roll omelette is cooked. Continue making other omelette rolls until all the ingredients are used up.
6

Final Product

The tuna roll omelette has a moderate seasoning, a golden crispy outer layer, and a rich, fragrant tuna filling, making it an extremely delicious dish, easy to prepare for a morning full of energy!