Tuna Kimbap or "Korean Sushi"

From Fusion Meals

Julienned carrots, cucumber, pickled radish (the yellow stuff) and chopped scallions

From Fusion Meals

"Laver" or nori/seaweed sheets

From Fusion Meals

Tuna, soy sauce, sesame oil and sugar cooking in a pan

From Fusion Meals

Bamboo sheet covered with plastic wrap for making Kimbap/"Korean sushi"

From Fusion Meals

Laver on the bamboo sheet

From Fusion Meals

Cooling down freshly cooked rice in a large basin of cold water

From Fusion Meals

Step 1: spread rice evenly over laver while leaving ~ 1/2 " on top and bottom

From Fusion Meals

Step 2: place ingredients in a narrow strip in the middle of the sheet

From Fusion Meals

Step 3: Roll Kimbap and slice and serve (wipe knife with wet paper towel in between cuts to ensure a clean cut and to remove starch/rice residue)

From Fusion Meals

Kimbap - ready to serve

From Fusion Meals

Kimbap - ready to serve

Background:  

A while ago, I discovered a great blog site focused on Korean food - you can find the blog via this link: "Cooking Korean Food with Maangchi".  In particular, the Tuna Kimbap recipe caught my eye.  I've purchased Kimbap in the past in Korean stores in the area (Ft. Lee, NJ) and appreciate their simplicity and tastiness.  Here's a recipe from Maangchi for Tuna Kimbap.  You'll notice that I deviated slightly from her recipe by not adding the vinegar mixture, avocado, garlic and/or sesame seeds.  I've always tended to use what I have on hand, and I simply did not have those ingredients (avocado and sesame seeds) handy and was too lazy to make the vinegar mixture or mince the garlic.  It still came out quite tasty though.