Tuna Sushi Roll (Kimbap)

Time:

Prep Time: 40 minutes

Cook Time: 30 minutes

Ingredients: (Serves 3)

4 sheets of dried seaweed

3 cups of cooked rice

2 tsp sesame oil

1 carrot, julienned

2 eggs

1 canned tuna

6 sesame leaves

4 pickled radish, cut into  long and thin strips

4 imitation crap, cut into  long and thin strips

2 tsp mayonnaise

1tsp salt 

Stir fry carrots and imitation crab briefly with a dash of salt. (Do it individually)

Whisk eggs until evenly yellow and fry into flat omelet and then cut it into long strips.

Prepare sesame leaves and pickled radish. 

Mix cooked rice with sesame oil and salt. 

Spread about 1/2 cup of rice onto 4/5 of the seaweed, leaving the 1/5 bare.

(If you moisten your fingers or a spoon with sesame oil to pat down the rice, 

you will get less of a sticky mess.)

Lay egg, imitation crab, pickled radish and carrot. 

Lay the tuna covered with sesame leaf on the top. 

I did not mention how to prepare it. 

After marinating tuna with mayonnaise, cover it with sesame leaf and roll it. 

(I used two leaves for one sushi because they could not cover all of tuna.)

Roll from the left  to the right, pressing down to make the fillings stay in. 

Spread a tiny dab of sticky rice along the end of the right side to hold the roll together. 

Cover sesame oil lightly on the surface of sushi to look shiny. 

Cut each roll into 7 ~8 pieces. 

Spread sesame on the top of cut piece if you want more nutty taste. 

This is my finance's lunch today:)