Kimbap (Korean Rice Rolls with Tuna and Vegetables)

Method

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1. 1Rinse the rice 3-4 times until the water runs clear, then bring to a boil with the water. Cover, cook on the lowest heat for 15 minutes and rest off the heat for 10 minutes; while warm, gently fold in the sesame oil, salt and sesame seeds and let it cool slightly.
2. 2Beat the eggs with a pinch of salt and cook into a thin omelette in a lightly oiled pan over low heat. Flip to finish, cool and cut into long 1 cm strips.
3. 3Blanch the spinach in boiling water for 30 seconds, cool in cold water, squeeze dry and season with a pinch of salt and a few drops of sesame oil. Sauté the carrot with a little oil and salt for 2 minutes until just softened.
4. 4Mix the tuna with the mayonnaise and a pinch of pepper. Scoop the seeds out of the cucumber sticks so the roll doesn't get soggy.
5. 5Place a seaweed sheet shiny side down on a bamboo mat or plastic wrap. With wet hands, spread a quarter of the rice in a thin, even layer, leaving the top 3 cm bare.
6. 6Lay a lettuce leaf across the lower third of the rice, add the tuna, and line up strips of egg, carrot, spinach, cucumber and danmuji beside it.
7. 7Roll up tightly from the bottom using the mat, pressing gently with each turn. Seal the bare edge with a few grains of rice and rest the roll seam side down for 2-3 minutes.
8. 8Brush the rolls with a little sesame oil and sprinkle with sesame seeds. Slice 1.5 cm thick with a sharp, wet knife, wiping it every few cuts.