Tuna Kimbap Rolls

Chamchi Kimbap

Ingredients

• 2 cups Cooked short-grain rice
• 1 can (5 oz) Canned tuna (drained)
• 2 full sheets Seaweed sheets (gim)
• 2 Eggs (beaten, made into thin omelette)
• ½ Cucumber (cut into long sticks)
• 1 small Carrot (julienned, sautéed)
• 1 tablespoon Sesame oil
• ½ teaspoon Salt
• 1 tablespoon Mayonnaise
• 1 teaspoon Sesame seeds (optional)

Instructions

1. Season warm rice with sesame oil and salt. Mix the drained tuna with mayonnaise. Make thin egg omelettes and cut into strips. Sauté julienned carrot briefly.
2. Place a seaweed sheet shiny-side down on a bamboo mat (or plastic wrap). Spread a thin, even layer of rice on the bottom ⅔ of the sheet.
3. Line up the tuna mayo, egg strips, cucumber, and carrot in a row near the bottom edge.
4. Roll tightly from the bottom, tucking as you go. Brush the finished roll with sesame oil. Cut into ½-inch rounds with a sharp, wet knife. Sprinkle with sesame seeds.

From K-Kitchen — koreanhomecook.com