Tuna, egg, spinach and carrot kimbap

Ingredients

For 1 serving

• Sushi rice80 g
• Nori seaweed2
• Canned tuna in water80 g
• Eggs1
• Spinach60 g
• Carrots50 g
• Cucumber50 g
• Sesame oil1 teaspoon
• Rice vinegar1 tablespoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: eggs, fish, sesame

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes. Transfer it to a wide bowl, season with the rice vinegar, half the sesame oil and a pinch of salt, folding it in with a spatula, and let it cool to lukewarm.
3. Meanwhile beat the egg with a pinch of salt, pour it into a lightly greased non-stick frying pan over medium-low heat and cook for 1–2 minutes per side, until the omelette is set but not browned; roll it up and cut into strips about 1 cm wide.
4. Bring a small pan of water to the boil, blanch the washed spinach for 1 minute, until wilted, refresh in cold water and squeeze it dry. Peel the carrots and cut the carrots and cucumber into thin sticks about 5 mm thick; drain the tuna well.
5. Lay a nori sheet, shiny side down, on a bamboo mat or a sheet of baking paper; with wet hands spread half the rice in a thin layer, leaving a 2 cm border at the top.
6. Line up half the tuna, omelette, spinach, carrots and cucumber across the bottom third; roll up tightly from the bottom, pressing with the mat, and seal the edge with a few squashed grains of rice. Repeat with the second sheet.
7. Brush the rolls with the remaining sesame oil, sprinkle with the sesame seeds and slice them about 1.5 cm thick with a sharp wet knife, wiping it between cuts.