Kimbap means “Seaweed Rice” or simply known as the Korean sushi roll. Korean style sushi roll is similar to the Japanese one, but difference is in their ingredients. I tried to fuse the best of the two worlds into this picnic friendly dish.

Ingredients:
1) Seaweed (nori)
2) Rice
3) Canned Tuna
4) Non-fat Yogurt (or Mayo. I tried to avoid using Mayo)
5) Carrots
6) Spinach
7) Egg
8) Avocado
9) Korean/Japanese Radish (yellow radish)
10) Sesame oil
11) Soy Sauce
12) Sugar
13) Mirin
14) spicy “Rooster” sauce

Procedure:
1) Preparing the Tuna: Open the canned tuna, drain all the liquid, and make it dry. In a bowl, mix the tuna with yogurt (or mayo). You can add the “Rooster” sauce if you want to spice the baby up.
2) Prepare the carrots: cut the carrots into bite-able thin slices. Cook the carrots with sesame oil in a frying pan just enough to make it slightly soft.
3) Prepare the spinach. Wash the spinach, put it in a boiling water for few second, and take it out. Add a touch of soy sauce to the prepared spinach.
4) Prepare the egg. Crack an egg into a small bowl, add mirin and sugar. Make a block of cooked egg in a frying pan (like you are making layers of crepe on itself). Cut it into bite-able size.
5) Cut the Avocado.
6) Lay down a layer of nori, and smear a thin layer of rice on it (rice has no vinegar in it. Slight difference from Japanese sushi roll). Put down all the ingredients from above and wrap up that joint yo!

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