Korean Spicy Tuna Kimbap

Ingredients

Instructions

1. 1 Cook the short-grain white rice according to package instructions. Once done, allow it to cool to room temperature.
2. 2 In a bowl, mix the drained tuna with gochujang, mayonnaise, 1 teaspoon sesame oil, and honey until well combined. Set aside.
3. 3 Prepare the vegetables: julienne the carrot and cucumber, and blanch the spinach briefly in boiling water, then rinse under cold water.
4. 4 Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of rice over the nori, leaving a 1-inch border at the top.
5. 5 Spread a thin line of the spicy tuna mixture across the center of the rice.
6. 6 Arrange a few pieces of julienned carrot, cucumber, and blanched spinach on top of the tuna mixture.
7. 7 Using the bamboo mat, carefully roll the nori over the filling, pressing gently to form a compact roll.
8. 8 Repeat the process with the remaining ingredients to make additional rolls.
9. 9 Brush each roll with a little sesame oil for flavor and shine.
10. 10 Using a sharp knife, cut each roll into bite-sized pieces and serve with soy sauce on the side.