Spicy Tuna Kimbap

Combine the cooked sticky rice with 1 tsp sesame oil and salt and mix to combine.

To a small bowl, add the julienned carrots along with the soy sauce, rice vinegar, salt, and sugar. Set aside in the fridge as you make the kimbap.

Whisk the eggs with 1 tbsp water (helps to steam the egg). Add them to a pan on low heat and cover with a lid until set. Remove from the heat and allow the eggs to cool. Cut the egg into strips about 1 inch thick.

Using a sushi rolling mat or plastic wrap, lay down a piece of sushi nori. Spread half of the cooked sticky rice onto the nori evenly.

Add the spicy tuna in a line approximately 1-2 inches away from the bottom of the nori. Then add the steamed egg strips, cucumbers, and pickled carrots.

Use the mat to roll the kimbap from the bottom and seal the edges of the nori to the sticky rice.

Unwrap the kimbap and transfer to a cutting board, then slice into 8-10 pieces.

Serve the kimbap garnished with sesame seeds and with a mix of soy sauce, sriracha, and sweet chilli sauce for dipping. Enjoy!