Low FODMAP Tuna Gimbap (Seaweed Rice Rolls)

Gimbap or seaweed rice rolls are my best comfort food. I can make a decent meal by putting any ingredient that I have handy on warm rice and a sheet of seaweed (aka nori), and just roll it up. It’s super simple to make! Furthermore, as you will see, it’s truly a healthy food. I believe gimbap is one of the best foods for the low FODMAP diet.

Today, I’ll show you how to make both mild and spicy versions of Tuna Gimbap. One of the best parts is that you can customize your cooking. You can leave out anything I suggest and add anything you think you will want. However, if you want to enjoy the traditional Korean version, I recommend you not skip the pickled radish (daikon) and blanched spinach because they’re essential for the original flavor.

This is tofu gimbap. You can put any ingredient you like!

In fact, you can find prepared yellow pickled radish, which is traditionally used for gimbap, in all Korean grocery stores. However, they mostly have high FODMAP ingredients. To deal with this, I have my own recipe for the pickled radish. It just needs a little planning, but it is worth it and also goes well with many other meals such as fried chicken. In this video, I’ll show you how to make it.

Last but not least, you can store the prepared ingredients such as blanched spinach or pickled radish in the refrigerator. But once you roll it up, I suggest that you should not keep the gimbap in the fridge for a long time. The best way to fully enjoy gimbap is to eat right after you make.

Now, spring is officially upon us! In Korea, gimbap is a go-to lunch box for school lunches or picnics in the springtime. I am sure that every Korean has nostalgic memories of gimbap with their family and friends. With this recipe, I hope you can create good memories with your loved ones by having some gimbap under the cherry blossoms.

Enjoy!