Korean Spicy Tuna Kimbap

Ingredients

• 2 cups short-grain white rice, cooked and cooled
• 4 sheets nori (seaweed)
• 1 can tuna, drained
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 bunch spinach, blanched
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon mayonnaise
• 1 teaspoon sesame oil
• 1 teaspoon honey

Method

1. 01
   Cook the short-grain white rice according to package instructions. Once done, allow it to cool to room temperature.
2. 02
   In a bowl, mix the drained tuna with gochujang, mayonnaise, 1 teaspoon sesame oil, and honey until well combined. Set aside.
3. 03
   Prepare the vegetables: julienne the carrot and cucumber, and blanch the spinach briefly in boiling water, then rinse under cold water.
4. 04
   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. 05
   Spread a thin line of the spicy tuna mixture across the center of the rice.
6. 06
   Arrange a few pieces of julienned carrot, cucumber, and blanched spinach on top of the tuna mixture.
7. 07
   Using the bamboo mat, carefully roll the nori over the filling, pressing gently to form a compact roll.
8. 08
   Repeat the process with the remaining ingredients to make additional rolls.
9. 09
   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.