First of all, spread the rice in the size of a gimbap for nude gimbap. (I didn't have seaweed, so I used plastic wrap instead.)

Put seaweed on the rice, please.

Cut cucumbers, carrots, ham, and fish cakes into long pieces and stir-fry them, and make egg garnish and cut them into long pieces. Drain pickled radish and burdock and cut them to prepare ingredients for kimbap. Serve with cucumber, carrot, pickled radish, burdock, egg garnish, fish cake, and ham cheese.

You can roll it using plastic wrap.

Mix tuna and mayonnaise and wrap the kimbap with the ingredients in it.

Egg rolls prepare to make gimbap~~ Beat the egg with salt

Beat in egg garnish as thin as possible.

When the backside is cooked, place the kimbap on top. (Don't turn the egg garnish upside down~~I don't dry it well)

The point of rolled omelet gimbap is to dry it well... Roll it gently so that the egg doesn't rip...

The egg roll gimbap with pretty colors is complete.

Chop the remaining vegetables and make Yubu sushi. (I used the fried tofu sushi that they sell on the market.)~~)

Put rice grains in fried tofu in a size that is easy to eat.

Fried tofu sushi is also done.