Kimbap with tuna and vegetables

Rinse the rice thoroughly, then place it in a pot. Add the water (approx. 375 ml) and sesame oil. Salt it, cover, and bring to a boil. Then reduce the heat and cook for approx. 10 minutes until the rice is soft and has absorbed the water. Remove from heat and let it rest, covered.

Prepare the filling. Drain the tuna, then mix it with mayonnaise and sriracha sauce. Cut the cucumber, carrot, and cabbage into thin strips (as long as the seaweed sheet). Lightly salt the cucumber and cabbage and place them in the refrigerator. Sauté the carrot in a pan with a little oil until browned on all sides, then let it cool.

Beat the eggs with a fork and salt them. Cook a thin omelette in a non-stick pan. Once set, flip it, then let it cool and cut into thin strips.