First, add sweet vinegar water to rice (2 bowls), and make sweet vinegar (1.5 tablespoons), sugar (1 tablespoons), salt (0.3 tablespoons), and sesame oil (0.3 tablespoons). You have to prepare the rice in a smooth and glossy way. When cooking rice, add kelp (one sheet).

Crab meat (2 rows) is torn thin and long by hand, cucumber (1 piece) is cut off the soft inside and shred only the hard outside thinly, pickled radish (1 handful) is also sliced thinly, and cucumber is not watery when rolling kimbap. I'll just have to spin it, right? You can add eggs, ham, avocado perilla leaves, etc. inside the kimbap.

After removing the oil, add mayonnaise (1 tablespoon), hot sauce (0.3 tablespoon), lemon juice (0.3 tablespoon), and pepper powder,

Prepare a smoked salmon slice (6 sheets), and a flying fish egg (2 tablespoons).

Put a piece of wrap on top of seaweed.. After you put the seaweed on it, put a proper amount of rice and spread it out

Turn it over and coat the middle with a little wasabi,

Tuna, crab meat, cucumber, pickled radish

Take out the wrap and roll it. The first start is important for gimbap. When you roll it, you have to put it in and press it down so that it doesn't get loosened.

After removing the wrap, put one slice of salmon on each side, and put one more slice in the middle. You can put it up like me, or you can cut it into pieces and put it up one by one.

Wrap it around and leave it for 5 to 10 minutes before shaping it.

Then, cut it into bite-size pieces, put it on a plate, sprinkle the mayonnaise sauce zigzag, and put the flying fish roe on top to finish. The mayonnaise sauce is in the top ingredient introduction. You can also sprinkle pork cutlet sauce. When you cut kimbap, you have to cut it with sweet vinegar on the knife to make it look pretty. I make it as luxurious at home as I buy it outside. Orange salmon and green flying fish roe go so well together.