Tuna Kimbap

Before balik rumah cuti hari tu g beli bamboo mat ngan seaweed sebab teringin nak wat sushi untuk family. Kimbab lebih kurang macam sushi roll la jugak, disebabkan resipi di ambil dari korean's recipe website,let's just call it as kimbap. Alhamdulillah resipi ni menjadi and my family loves it.

Credit : Recipe taken from Maangchi's korean recipes website --> click here (video also available)

The recipe have been changed a bit since not all ingredients available in my kitchen.

• 5-6 cups cooked rice (made from 3 cups of uncooked rice)
  
• layer ("kim"/seaweed)
• a can of tuna
• soy sauce, garlic, onion, olive oil and a green onion (I put capsicum instead of green onion since it have been used for other food).
• 3 large eggs, ½ ts salt, a pinch of sugar,vegetable oil.

(2-3 servings)

1. Prepare about 5-6 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 olive 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 capsicum.
   3. Keep stirring for another 3 minutes.
   4. Turn off the heat and add 1 chopped green onion,and 2 ts of oil.
2. Eggs :

1. Crack eggs and put it into a bowl.
2. Make egg mixture by adding and beating these ingredients: ½ ts salt, ½ chopped
medium size onion.
3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
4. Pour the egg mixture on the pan and spread it thinly.
5. Cover pan with pan cover and let the above surface cooked for awhile.
6. Cut the egg into small long pieces.

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 the egg's piece along the tuna surface.
3. Roll it up gently using the bamboo mat.
4. Remove the bamboo mat, spread some olive oil on the roll surface (she put sesame oil) 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.

Tips : you can use other fillings according to your taste.