Kimbap

Method

1. Bring a pot of water to a boil. Drop the crab sticks in for 30–60 seconds and remove.
2. In the same boiling water, blanch the spinach for 30 seconds. Drain the spinach immediately, shock it in cold water, squeeze out all excess moisture, and toss it with a pinch of salt and a drizzle of sesame oil.
3. Pour the beaten eggs into a lightly oiled pan over medium-low heat to make a thin omelet. Let it cool and slice into long, thin strips.
4. In the same pan, add sesame oil quickly sauté the julienned carrots with a pinch of salt until slightly softened.
5. In a small bowl, mix the fork- drained tuna well (broken into smaller pieces) with mayonnaise. Season with salt, pepper and sugar.
6. Season the rice with salt, sesame oil and sesame seed(optional). Let it cool slightly so it doesn’t damage the seaweed sheets.
7. Place a seaweed sheet (glossy side down) on a bamboo mat or on a clean surface. Spread about a fistful of rice evenly across the sheet leaving the top 1 inch of the seaweed sheet empty.
8. Lay down a strip of pickled radish, egg, carrots, spinach, and a blanched crab stick. Spoon a thick line of the tuna mayo right next to them. Roll tightly from the bottom up, applying gentle, firm pressure.
9. Using the sushi mat or hands to shape the kimbap (triangle or roll). Brush with sesame oil and cut with a sharp knife.