Wash the rice, soak it for 30 minutes, drain it, and put it in a rice cooker. When you cook rice, mix all the ingredients well and pour the water into the rice cooker just like when you cook rice. When cooking in an electric rice cooker, pour water up to scale 5 if the rice is 5 cups and press the cooking button. If you hold too little rice water when you make kimbap, it's too hard when it's cold and it's easy to get indigestion, especially when you eat it outdoors. I learned from the chef of the Japanese restaurant that it is better to cook the same amount of rice as usual. I'm making gimbap with multi-grain rice.

Prepare the ingredients while the electric rice cooker is cooking. We only have these ingredients in our gimbap. Throw away the oil from the tuna can, mix it with mayonnaise sesame pepper, fry the egg garnish thickly, prepare ham, cucumber, and pickled radish

When the rice is ready, take out the kelp and taste the rice.

Put rice in a wide bowl and mix it gently with a spatula, sprinkling vinegar and sesame seeds. At this time, taste it and season the sugar and salt to taste.

Spread the rice thinly on the feet of the gimbap (we have a lot of rice in our house) and put the seaweed on top of the tuna first, then put the prepared filling on top and roll it up. I couldn't see the tuna in the picture, so I put it on top. It's a setup.

Apply sesame oil to the rolled gimbap and cut it with a knife and enjoy it. Black-and-white gimbap that resembles yakbap with an attractive yakbap. Soy sauce kimbap. If you're tired of white kimbap, make sure to try it.