Whole Cucumber Stuffed Kimbap (Tuna & Wasabi Crab)

Byhubbybap@gmail.com
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If you love kimbap and cucumbers as much as I do, this recipe combines the best of both.

The idea came to me when I realized cucumbers are already kind of kimbap-shaped. Instead of slicing them into thin strips, why not use the whole cucumber as the filling?

I lightly pickle the cucumbers first so they develop a sweet, tangy flavor reminiscent of danmuji, then stuff them with creamy tuna mayo or wasabi crab before wrapping everything in a thin egg sheet. The result still tastes like classic kimbap, but with an incredibly refreshing crunch that’s perfect for warmer weather.

One unexpected bonus? Using a whole cucumber actually makes rolling easier. Since it’s already round and wrapped in egg, everything stays together beautifully and creates a gorgeous cross-section once sliced.

What Cucumbers Should I Use?

Korean cucumbers work best for this recipe because they’re long and slender, making them ideal for stuffing and rolling.

If you can’t find them, you can either:

  • Line up two regular Persian cucumbers end to end for each roll, or
  • Use one large Persian cucumber, which fits nicely inside a regular sheet of gim.

Depending on the size of the cucumber you’re using, you may want to adjust the direction of the gim. For longer cucumbers, placing the gim lengthwise can make rolling easier.

I don’t recommend using English cucumbers since they’re much thicker and will make an oversized kimbap that’s difficult to roll.

Why Pickle the Cucumber?

The quick pickle gives the cucumber a lightly sweet, tangy flavor that reminds me of danmuji (Korean yellow pickled radish) commonly found in kimbap. It also draws out a little moisture, helping the cucumber stay crisp without making the rice soggy.

Whole cucumber stuffed kimbap filled with tuna mayo and wasabi crab, wrapped in egg and sliced into bite-sized pieces.

Whole Cucumber Stuffed Kimbap (Tuna & Wasabi Crab)

Whole cucumbers are lightly pickled, stuffed with creamy tuna mayo or wasabi crab, wrapped in egg, and rolled into a refreshing twist on traditional kimbap.
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Prep Time 35 minutes
Cook Time 10 minutes
Servings: 4 rolls
Course: Appetizer, Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 2 cups Cooked short-grain white rice
  • 1½ tsp Salt
  • 1½ tbsp Sesame oil
  • 1 tbsp Sesame seeds
Quick-Pickled Cucumbers
  • 4 Korean cucumbers (see What Cucumbers Should I Use? for substitutes)
  • 2 tbsp Salt
  • 2 tbsp Sugar
  • 4 tbsp Vinegar
Tuna Mayo Filling
  • 1 Small can tuna 5.3 oz / 150 g, drained
  • 3 tbsp Mayonnaise
  • 1 Green chili finely chopped
Wasabi Crab Mayo Filling
  • 0.3 lb Imitation crab
  • 2 tbsp Mayonnaise
  • 1 tsp Sugar
  • ½ tsp Wasabi optional
Egg Sheets
  • 6 Eggs
  • 1 tsp Salt
Wrapping
  • 4 sheets Gim (seaweed)
  • Water for sealing

Equipment

  • Large skillet or frying pan

Method
 

  1. Season the rice
    Mix the warm rice with the salt, sesame oil, and sesame seeds until evenly combined. Let cool slightly.
  2. Quick-pickle the cucumbers
    Cut each cucumber in half lengthwise.
    Using a ½ Tbsp measuring spoon or a small spoon, scoop out the seeds to create a hollow center.
    Sprinkle each cucumber half with ½ Tbsp salt, ½ Tbsp sugar, and 1 Tbsp vinegar.
    Let sit for 20–30 minutes.
    Lightly pat dry with paper towels. Do not rinse.
  3. Prepare the fillings
    Drain the tuna well, then mix it with the mayonnaise and chopped green chili.
    Pull the imitation crab into thin strips, then mix with the mayonnaise, sugar, and wasabi.
  4. Cook the egg sheets
    Whisk together the eggs and salt.
    Cook into 4 thin egg sheets. Let cool slightly.
  5. Fill the cucumbers
    Fill each cucumber half with either the tuna mayo or wasabi crab mixture.
    Place the remaining cucumber half on top to enclose the filling.
    Place one egg sheet on a flat surface, then tightly roll each filled cucumber in the egg sheet until completely wrapped.
  6. Assemble
    Lay one sheet of gim, shiny side down. I placed mine lengthwise so it fit the cucumber better, but you can adjust the orientation depending on the size of the cucumbers you're using.
    Spread the rice evenly over about 80% of the gim, leaving the top edge uncovered.
    Place the egg-wrapped cucumber near the bottom of the rice.
    Roll tightly into a kimbap.
    Brush the uncovered edge with a little water to seal.
  7. Finish
    Slice into bite-sized pieces and serve.

Notes

Difficulty

Intermediate – Rolling the cucumber and kimbap takes a little practice.

Storage

Best enjoyed fresh.
Refrigerator: Up to 1 day in an airtight container.
Freezer: Not recommended.

Tips

• Korean cucumbers work best because they’re long and slender.
• Be sure to drain the tuna well. Once you fill and close the cucumber, any excess liquid can seep out and make the kimbap a little watery.
• Use full-size gim (seaweed) sheets made for kimbap or sushi. Individually packaged seaweed snack packs won’t work for this recipe.
• Wipe the knife clean between cuts for cleaner slices.

If you liked this, you might also like:

Whole Cucumber Stuffed Kimbap (Bulgogi Version)

California Roll-Inspired Kimbap (Mini Rice Paper Version)

Spicy Tuna Mayo Rice Pockets (Onigiri Style)

Teriyaki Chicken Cucumber Rolls

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