Korean Tuna Gimbap Recipe
2 cups sushi rice
4 sheets of seaweed laver (gim/nori)
1 cucumber, julienned
1 carrot, julienned
1 can (about 5 oz) tuna, drained
4 sausages, cooked and sliced
4 crab sticks
Soy sauce for dipping
Cook the sushi rice according to the package instructions.
Lay a bamboo sushi rolling mat on a clean surface. Place a sheet of seaweed laver on the mat.
Wet your fingers and spread a thin layer of sushi rice evenly over the seaweed, leaving a small border at the top.
Arrange the julienned cucumber, carrot, tuna, sausages, and crab sticks in a line along the bottom edge of the rice.
Carefully lift the bamboo mat closest to you and roll the gimbap away from you, using the mat to shape it into a tight cylinder.