Kimbap with Tuna and Crunchy Vegetables

Wash the rice thoroughly until the water runs clear. Place in a pot, add 375 ml water and the sesame oil. Salt, put on the lid and bring to a boil. Reduce the heat and simmer for approx. 10 minutes. Then remove from the heat and let it swell with the lid closed.

Meanwhile, prepare the filling. Drain the tuna and mix with the Japanese mayonnaise and Sriracha sauce. Cut cucumber, carrot, and red cabbage into fine, long strips (about as long as the nori sheets). Lightly salt the cucumber and red cabbage and chill. Briefly fry the carrot strips in a pan and let them cool. Whisk the eggs, salt them, and fry them in a coated pan to make a thin omelet. Let the omelet cool and also cut it into fine strips.

For rolling, place a nori sheet with the rough side up on a bamboo mat. Spread the cooled rice evenly over it with wet fingers, leaving a strip about 1 cm wide free at the top edge. Lightly press down the rice. Layer the tuna mixture, carrots, red cabbage, cucumbers, and omelet strips along the bottom edge. Lightly moisten the free nori edge with water.