Kimbap

Instructions

1. 1
   Mix warm rice with sesame oil and salt, then set aside to cool slightly.
2. 2
   Cook asparagus in boiling salted water for 3-4 minutes until tender-crisp, then drain and set aside.
3. 3
   Scramble eggs in a hot pan, season lightly with salt, cook until set, then slice into strips.
4. 4
   Cut cucumber, carrot, and pickled radish into thin matchsticks.
5. 5
   Mix drained tuna with 1 tbsp sesame oil and a pinch of salt.
6. 6
   Place a nori sheet on a bamboo mat shiny side down, spread a thin layer of rice evenly across it.
7. 7
   Arrange asparagus, cucumber, carrot, egg strips, tuna, and pickled radish in horizontal lines on the rice.
8. 8
   Using the mat, roll tightly away from you, sealing the edge with a wet finger.
9. 9
   Slice with a sharp wet knife into 6-8 pieces, wipe blade between cuts.
10. 10
    Serve at room temperature or slightly chilled with soy sauce on the side.