One of my favorite things to make is Korean sushi rolls (aka kimbop). I like to add a variety of veggies/meat to create different rolls. My favorites are spam/kimchi, tuna/kenip, and beef (with the traditional veggies). (I am still working on making them look more presentable).
1 can of tuna in water base, drained
2-3 sesame leaves
2 T of mayonnaise
2 tsp. of mustard
a few slices of fried zucchini
1/2 cup of sweet brown rice
1 T of sesame oil
a pinch of salt
1 sheet of seaweed laver
In a small bowl, place the 1/2 cup of cooked brown rice. Add in the sesame oil and salt. Mix it up.
Then, in another bowl, add the can of tuna, mayo, and mustard. Mix.
Lay the piece of seaweed on a cutting board. Shiny side on the bottom. Place the rice on the lower third (or half) of the sheet, depending on how much rice you want to add. Start adding the tuna, zucchini and sesame leaves on top.
Then roll the kimbop from the bottom until it is neatly packed. Quickly slice the roll into small pieces. Enjoy while fresh and warm! This is a very easy recipe and filling!
I love the texture and taste of kenip. It's not for everyone, but you should definitely try it if you get the chance!