Tuna Kimbap // Maki Roll

Ingredients:

• 4-5 cups cooked rice (made from 2 cups of uncooked rice)
• "kim" (seaweed paper)
• 1 english cucumber
  
• a can of tuna (i used Kimchi flavored tuna!)
• soy sauce
• garlic
• green onion
• gojijjang (red bean pepper paste)
  
• sesame oil
  

(2-3 servings)

1. Prepare about 2 cups of cooked rice in a large bowl
2. Make your mixing sauce by mixing up ½ tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear
3. Mix rice with the mixing sauce and stir it evenly. Set it aside for now.

Prepare a large plate to arrange all ingredients for kimbap

1. Make seasoned tuna flakes
   1. Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes
   2. Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.
   3. Keep stirring for another 3 minutes.
   4. Turn off the heat and add 1 chopped green onion
2. Place thinly sliced cucumber strips on a plate.
   
3. Slice an avocado and place it on the plate.

Let’s roll Kimbap!

1. Place a sheet of laver(“kim”) on the bamboo mat and evenly spread a layer of rice in the center of it.
2. Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a cucumber strip, some avocado, and on some of the rolls I added some gojijang (red bean pepper paste) to make it spicy.
   
3. Roll it up gently using the bamboo mat.
4. Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate

*tip: prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier.

Cucumber / Avocado Roll

Sorry for the picture quality, I took it with my iphone :P

This was surprisingly quick and easy because I already had rice made!

Ingredients:

• 1 cup white sushi rice
• 2 tablespoons rice vinegar
• 1 pinch of salt
• 1 pinch of sugar
• 2 sheets of nori (dry seaweed)
• 1/2 cucumber, sliced
• 1 avocado - peeled, pitted and sliced
• Ginger
• Wasabi
• Soy Sauce
  

1. Add the vinegar, salt and sugar to the warm sushi rice and make cutting motions in the rice to mix.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments. (I used ginger and seaweed salad)