Deconstructed kimbap bowl with tuna, egg and spinach

Ingredients

For 1 serving

• White rice70 g
• Canned tuna in water80 g
• Eggs1
• Spinach80 g
• Carrots60 g
• Cucumber60 g
• Nori seaweed1
• Mayonnaise1 teaspoon
• Sesame oil1 teaspoon
• Tamari1 teaspoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: eggs, soy, fish, sesame, mustard

In season: October – April

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and dress with the sesame oil.
2. Meanwhile beat the egg and cook it in a lightly oiled non-stick pan over medium heat as a thin omelette, 1–2 minutes per side, until set; roll it up and cut into strips.
3. Blanch the spinach for 1 minute in boiling water, until wilted; drain, squeeze and dress with the tamari. Peel the carrots, cut into julienne and stir-fry in the pan for 1–2 minutes, until just soft.
4. Drain the tuna well and mix it with the mayonnaise; wash the cucumber and cut into batons.
5. Assemble the bowl with rice, tuna, egg and vegetables and finish with the sesame seeds and the nori sheet snipped into thin strips with scissors.