Ingredients:
(yields 2 folded kimbap)
rice: (optional – I used plain rice)
1 cup of cooked rice
1 tsp of sesame oil
1 tsp of sesame seeds or furikake
salt to taste
2 Seaweed sheets (roasted but not seasoned, nori)
For kimchi spam kimbap:
1/2 can of spam, thinly sliced + pan fried
2 eggs, fried
1 cup of kimchi, sauteed (1 tbsp of neutral oil + 1 tsp of sugar. Drizzle 1 tsp of sesame oil once you turn off the heat.)
For tuna kimbap:
1/4 of a large cucumber, thinly sliced
1 can of tuna, fully drained + mixed with 2 tbsp of mayo (can add more depending on desired thickness)
Directions:
1. Gather your ingredients.
2. Place a seaweed sheet on a cutting board (shiny side down and shorter side facing towards you.) Cut a slit to the middle of the seaweed from the shorter side.
3. Spread the rice evenly over the bottom left quarter of the seaweed sheet. Arrange the other ingredients on each quarter. Starting from the left, fold the first quarter onto the top right, then the one right underneath it and finally to the bottom right. Press lightly and tuck the filling in after each fold.
4. Serve with miso soup and enjoy!
