STEP 1/7
Two bowls of warm rice, sugar, salt, vinegar,
Mix sesame seeds and salt to make rice with sweet vinegar
Please give it to me. (It'll be convenient to use a suntan.)
STEP 2/7
Cut cucumbers into 5cm long pieces. If you have perilla leaves, eat them together
Please shred it. The radish sprouts in the refrigerator
I'm going to use it.
I'd like some chopped onions, too.
STEP 3/7
Throw away the soup from the tuna can, squeeze it out
Crushed onions, mayonnaise, mustard, pepper
Dab and mix evenly.
STEP 4/7
Place seaweed for gimbap cut into quarters on the bottom,
Scoop out a spoonful of rice and spread it out
STEP 5/7
On top of the rice, put tuna salad in the middle
After spreading it, add the cucumber and radish sprouts
Please put it on top.
STEP 6/7
After putting sesame oil on the kimbap
Sprinkle sesame seeds and it's done
STEP 7/7
Cut it in half at an angle, or put it on a plate
If you put it in, it's full of fresh cucumber scent
The tuna salad mini gimbap is complete.
1. Pour the tuna can into the soup and mix mayonnaise and mustard sauce
2. Season warm rice with vinegar, sugar, and salt
3. Cut seaweed into 4 pieces (easy to eat with one bite)
4. Use the vegetables in the refrigerator to chop