Spicy Tuna Gimbap Rice Rolls

Ingredients

• 400 g sushi rice
• 2 tinned tuna in spring water, drained
• 2 tbsp gochujang paste
• 3 tbsp mayonnaise
• 8 nori sheets
• 1 cucumber, cut into batons
• 1 carrot, julienned
• 1 tbsp sesame oil

Method

1. 1

   Cook the sushi rice according to packet instructions. Season with sesame oil and a pinch of salt, then spread out to cool slightly.

2. 2

   Mix the drained tuna with gochujang and mayonnaise to make the spicy tuna filling.

3. 3

   Lay a nori sheet on a clean surface or bamboo mat. Spread a thin, even layer of rice over two-thirds of the sheet.

4. 4

   Place a line of spicy tuna, cucumber and carrot along the edge of the rice closest to you.

5. 5

   Roll the gimbap tightly away from you, using a little water to seal the edge. Repeat with remaining sheets and filling.

6. 6

   Slice each roll into 6–8 pieces with a sharp, wet knife and serve with soy sauce for dipping.