Kimbap

Instructions

• 1
  Rinse the rice and place it in a saucepan. Add 375 ml of water and sesame oil. Salt, cover with a lid, and bring to a boil. Reduce the heat and cook for 10 minutes. Then remove from heat and let the rice sit under the lid.
• 2
  Now prepare the filling. Open the can of tuna and drain the juice. Mix the tuna with mayonnaise and sriracha sauce. Cut the cucumber, carrot, and cabbage into thin strips. The strips should be as long as the seaweed. Salt the cucumber and cabbage and place them in the fridge. Sauté the carrot on a pan from all sides and let it cool. Beat the eggs with a fork and salt them. Heat a non-stick pan and pour the eggs into it. Once the omelet sets, flip it to cook the other side. Then let it cool and cut it into thin strips.
• 3
  To assemble, place the seaweed on a mat with the rough side up and use wet fingers to spread the cooled rice. Spread it over the surface of the seaweed, except for a 1 cm strip on one edge, and press it down to adhere well to the seaweed. On the other edge, layer the tuna mixture. Add the carrot, cabbage, cucumber, and egg omelet strips. Moisten the 1 cm strip without rice.
• 4
  Using the mat, roll the seaweed into a roll and tighten it thoroughly. Cut the finished rolls into 1 cm slices with a wet knife.