Recipe for spicy tuna and cabbage kimbap

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  1.First cook the rice in a rice cooker with slightly less water to keep the bones of the rice

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  2. To fry the egg skin, take a small bowl, put a small spoonful of flour, add a small amount of water and mix well, add the eggs and stir Evenly, grease the pan with oil, add egg liquid, and fry until both sides are cooked.

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  3. Cut the cucumber, large root, ham sausage, egg skin into strips, and cut the carrot into strips into silk.

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  4.After the rice is cooked, put it into a bowl and put it into a bowl.Add a little salt, a spoonful of white sesame seeds, two drops of sesame oil, and mix well.

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  5.All ingredients are ready!

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  6. Spread the bamboo curtain, take a piece of nori, and align it with the edge of the bamboo curtain.

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  7. Spread the rice evenly on the seaweed, leaving one edge as shown in the picture There is a gap of about 1cm.

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  8. Spread a little salad dressing in the middle of the rice, and then put all the ingredients in order on rice.Place the cucumbers on the outside.

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  9. Place your thumbs under the bamboo curtain and hold the cucumber strips with the remaining four fingers , turn your wrist up and start rolling.While rolling, press firmly on the entire roll to set the rice and ingredients.
  

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  10. After rolling, use a knife dipped in water to cut.The thickness depends on personal preference..

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  11.After cutting, place on a plate and arrange.