Tuna and Vegetable Kimbap

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 heat to low and simmer for 10 minutes. Then remove from heat and let the rice rest under the lid until it cools.

Now prepare the filling. Open the tuna can 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 seaweed sheet. Salt the cucumber and cabbage and refrigerate them. Sauté the carrot in a pan on all sides and let it cool. Beat the eggs with a fork and add a pinch of salt. Heat a non-stick pan and pour the eggs into it. As soon as the omelet sets, flip it to cook on the other side. Let it cool and cut it into thin strips.

For assembly, place a nori seaweed sheet on a bamboo mat with the rough side up and, with wet fingers, spread the cooled rice. Distribute it over the entire surface of the seaweed, leaving a 1 cm strip free at one of the edges, and press it gently to secure it well. On the opposite edge, layer the tuna mixture. Add the carrot, cabbage, cucumber, and omelet strips. Moisten the 1 cm strip without rice.