Sieve the tuna can and drain the oil in advance.

1) Prepare a small amount (40g) of kimchi and chop it finely.
2) In a preheated frying pan, add a small amount of butter and stir-fry finely chopped kimchi.
3) After frying kimchi, turn off the heat and mix 1/2 tablespoon sesame oil and sesame salt.
4) Then transfer to a plate and let cool for a while.

Remove thorns from cucumbers, clean them thoroughly, dry them, and peel them thinly with a potato knife or shredder.
If possible, avoid the seeds and peel them thinly back and forth.
You can wrap it thinly when making sushi, but the cucumbers I prepared are small and I like the crunchy texture, so I used two cucumbers to roll two to three layers of cucumbers.
Please prepare one or two cucumbers according to your personal preference.

Drain cucumbers by placing them on kitchen towels because they get watery quickly after trimming.

I'm going to make tuna mayo now.
Divide the drained tuna in half.
Then add the kimchi that has been pre-fried and cooled on one side, sprinkle a little pepper on both sides, and add 1 tablespoon of mayonnaise and mix well.

The rice was seasoned sourly like sushi.
In a small bowl, stir 3 tbsp vinegar, 3 tbsp salt and 1 tbsp sugar to dissolve well.
And pour it into 2 bowls of rice and mix it well.

Now make a small circle of rice and roll the sliced cucumber with a potato knife.
For crunchy texture, I rolled 2 or 3 at a time.
A total of 18 came out.
Since you have to put toppings on top, cover the cucumber and press the rice slightly to leave some space.

Spread a small amount of wasabi over the rolled cucumber sushi.

And put the tuna mayo on top.

Put it nicely on a plate and put a little bit of sesame salt on it, and it's done