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 finish cooking under the lid.
• 2
  Now, prepare the filling. Open the can of tuna and drain the liquid. 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 nori sheet. Salt the cucumber and cabbage and place them in the refrigerator. Sauté the carrot in a pan from all sides and let it cool. Whisk the eggs with a fork and salt them. Heat a non-stick pan and pour in the eggs. Once the omelet sets, flip it to cook on the other side. Then let it cool and cut it into thin strips.
• 3
  To assemble, place a nori sheet on a mat with the rough side up and spread the cooled rice with wet fingers. Spread it over the surface of the nori, except for a 1 cm strip on one of the edges, and press it down so it adheres well to the nori. Layer the tuna mixture on the other edge. Add the carrot, cabbage, cucumber, and strips of egg omelet. Moisten the one-centimeter strip without rice.
• 4
  Using the mat, roll the nori into a tight roll. Cut the finished rolls into 1cm slices with a wet knife.