Gimbap with Tuna

Ingredients

• Salt (to taste)
• Rice vinegar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Eggs (2, beaten and cooked into thin omelettes)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Canned tuna (1 can, drained)
• Seaweed sheets (nori) (4 sheets)
• Sushi rice (2 cups)

Instructions

1. In a bowl, combine the sushi rice, sesame oil, soy sauce, rice vinegar, and salt. Mix well to season the rice.
2. Place a sheet of seaweed on a bamboo sushi mat or a clean kitchen towel.
3. Spread a thin layer of seasoned rice evenly over the seaweed, leaving a small border at the top.
4. Arrange the tuna, carrot, cucumber, and omelette strips in a line across the center of the rice.
5. Using the sushi mat or towel, tightly roll the gimbap, applying gentle pressure to keep it compact.
6. Repeat the process with the remaining seaweed sheets and ingredients.
7. Slice the rolled gimbap into bite-sized pieces.
8. Serve the tuna gimbap with soy sauce for dipping.