Tuna Kimbab

Material A

• 250 gr short grain rice/japanese rice
• Water according to the dose of each (using fingers)
• 2 sheets of 8×8 cm kelp/dashima (can skip)

Material B

• Pinch of salt (to taste)
• 1/tbsp sesame oil
• 1/2 tsp roasted sesame

Additional Ingredients

• 3 Sheets of Nori

Stuffing Ingredients

• Carrots, cut into long matchsticks
• Long sliced ​​egg omelette
• Danmuji, sliced ​​long (pickled yellow radish)
• Long sliced ​​Japanese Cucumber
• 1 can of tuna in brine @sardenasahi
• 1 tbsp mayonnaise
• 1 tsp gochujjang (can skip)
• Perilla leaves / lettuce leaves to taste

How to make

• -Cook ingredient A according to the amount of each magic jar
• -drain the tuna then smooth, add mayonnaise + gochujjang, mix well
• -fry sliced ​​carrots in a little oil and a pinch of salt for 2 minutes (not too cooked)
• - take enough rice mix with ingredient B mix well
• -Take a sheet of nori with rice that has been seasoned on it evenly
• -Take 2 lettuce leaves, arrange on it then give the tuna fish lengthwise and then roll it up
• - Arrange the eggs, carrots and pickled radish & cucumber next to the tuna rolls then roll them up and squeeze them
• - spread the kimbab with sesame oil evenly then sprinkle with toasted sesame then cut into pieces

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