Homemade + Healthy Road Trip Snacks: Tuna Kimbap

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I’m on the road again for the next week: LA, Vegas, Utah.
It’s hard for me to eat healthy on road trips because when I get tired I just snack on whatever to keep myself awake. So I decided to come up with some healthier options, and this whole week I’ll be sharing healthy, homemade, portable snack recipes perfect for road trips.

All of my fresh produce ingredients are from Farm Fresh To You, a subscription company that hand-delivers boxes of local, organic produce right to your door (coupon below!). You can get them delivered every week, month or whatever, or skip the times when you’re gone. And you can customize your boxes; for example, I checked off any ingredients I never want in my box (like cilantro…*shudder* sorry cilantro lovers) and asked for a “No Cooking” box where everything can be eaten as is.
Honest review: I was amazed at how much I got for the price. And for local, organic produce that is literally dropped on your doorstep. Big recommend.

So here is road trip snack number one: a personal favorite, kimbap.
I loooove kimbap not just because it’s delicious but this one also has everything you need in one bite: lean protein, lots of veggies, and rice. So good for keeping next to you and popping into your mouth while driving.

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Tuna Kimbap
Makes about 3 rolls

• 1 can tuna, drained
• mayonnaise (recommend Kewpie in the Asian section)
• 1 cucumber, sliced length-wise
• 1 carrot, sliced length-wise
• 3 eggs
• lettuce, cut into strips
• 1 cup rice, cooked
• 3 sushi seaweed sheets
• cooking oil
• sesame oil (opt.)
• salt and pepper

Directions:

Scoop tuna into a small bowl and add a spoonful of mayonnaise. Mix and add more until the tuna sticks together but is not liquidy.

Place a large skillet over medium heat with about 1/2 Tbsp of oil. Saute the carrots until tender and season with salt and pepper; set aside. Whisk the eggs well and fry in the same pan, seasoning with salt and pepper. Cut that into 1-inch strips.
If desired, season your rice with sesame oil (I use about 1 tsp).

To assemble:
Place one piece of seaweed on a bamboo rolling mat or clean surface. Spread a thin layer of rice 3/4 of the way up. Take some grains of rice and smush them along the top edge of the seaweed (so that the end will stick after you roll it). In the middle of the rice, place a piece of egg, carrot slice, cucumber slice, strip of lettuce, and generous amount of tuna. Roll, squeezing tightly as you go. Brush sesame oil over the entire roll (opt.). Repeat for the remaining rolls. Use a sharp knife to cut 1/2-inch pieces. Best eaten within the day.