Tuna Cucumber Kimbap (Chamchi Kimbap)

Ingredients

• 4 cups (640 g) cooked white rice (short grain rice)
• 1/4 tsp (1.5 g) kosher salt
• 2 tsp (10 ml) sesame oil
• 1 tbsp (9 g) toasted sesame seeds
• 2 cans 5-oz (142 g) each canned tuna
• 2 tbsp (20 g) minced onion
• 2 tbsp (30 g) mayonnaise
• 1 about 300 g English cucumber (or 2 Kirby cucumber)
• 1 tsp (6 g) kosher salt
• 8 romain lettuce leaves (Use only green part)
• 4 strips (40 g) radish pickle
• extra sesame oil and sesame seeds (for ganish)

Instructions

1. 1

   Slice the cucumber into thin strips, sprinkle with salt, and let sit for 5 minutes. Gently squeeze to remove excess moisture.

2. 2

   Mix the drained tuna with minced onion and mayonnaise. Set aside.

3. 3

   Season the warm rice with kosher salt, sesame oil, and sesame seeds. Let it cool slightly.

4. 4

   --- Assembling kimbap ---

5. 5

   Place a sheet of seaweed shiny side down on a bamboo mat. Spread a thin, even layer of rice over the sheet, leaving a small space at the top edge. Add the lettuce on the lower third.

6. 6

   Arrange the tuna mixture, cucumber strips, and pickled radish on top of the lettuce.

7. 7

   Roll the kimbap tightly by lifting the mat and tucking the fillings as you roll. Shape it into a firm, even roll. If you're not comfortable rolling with your hands, use a bamboo sushi mat to firm up the roll.

8. 8

   Brush the outside lightly with sesame oil if desired. Use a sharp knife to slice, wiping the blade between cuts for clean pieces.