Tuna Gimbap

Ingredients

• Sushi rice (2 cups, uncooked)
• Canned tuna (1 can (5 oz), drained)
• Eggs (2, beaten)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Seaweed sheets (nori) (4 sheets)
• Sesame oil (2 tablespoons)
• Soy sauce (1 tablespoon (for serving))
• Rice vinegar (1 tablespoon)
• Salt (to taste)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions and let it cool slightly.
2. In a bowl, combine the cooked sushi rice with sesame oil, rice vinegar, and salt. Mix well to evenly season the rice.
3. In a non-stick skillet, heat a small amount of oil over medium heat. Pour in the beaten eggs and cook until set, then flip and cook briefly on the other side. Remove from heat and slice the omelette into thin strips.
4. Place a sheet of nori on a bamboo sushi mat or a clean kitchen towel, shiny side down.
5. Spread a thin, even layer of seasoned rice over the nori, leaving about a 1-inch border at the top.
6. Arrange a line of tuna, carrot, cucumber, and omelette strips across the center of the rice.
7. Using the sushi mat or towel, start rolling the gimbap tightly from the bottom, applying gentle pressure to keep it compact. Roll it up to the edge of the nori without rice.
8. Moisten the top border of the nori with a little water to seal the roll.
9. Repeat the process with the remaining seaweed sheets and ingredients.
10. Using a sharp knife, slice the rolled gimbap into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean edges.
11. Serve the tuna gimbap with soy sauce on the side for dipping.