Tuna Kimbap

Ingredients:

• 5-6 cups cooked rice (made from 3 cups of uncooked rice)
• seaweed ("kim")
• yellow radish pickle ("danmuji")
• 1 avocado
• crabmeat, a can of tuna
• soy sauce, garlic, sesame oil and seeds, and a green onion

(2-3 servings)

1. Prepare about 5-6 cups of cooked rice in a large bowl.
2. Make your mixing sauce by mixing up ½ tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear.
3. Mix rice with the mixing sauce and stir it evenly. Set it aside for now.

Prepare a large plate to arrange all ingredients for kimbap

Make seasoned tuna flakes

1. Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes.
2. Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.
3. Keep stirring for another 3 minutes.
4. Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds.

Place 3 yellow radish pickle strips on the plate.

Place 3 pieces of crab meat on the plate.

Slice an avocado and place it on the plate.

1. Place a sheet of seaweed ("kim") on the bamboo mat and evenly spread a layer of rice in the center of it.
2. Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crab meat strip.
3. Roll it up gently using the bamboo mat.
4. Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate.

*Tips: Prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier.