- 2 cups cooked sushi rice, cooled to room temperature
- 2 teaspoons rice vinegar
- 1 teaspoon white sugar
- 1 can Ekone Smoked Tuna with Lemon
- ¼ cup mayonnaise, preferably Japanese Kewpie mayonnaise if possible
- 2 teaspoons bulduk Korean hot sauce, if you can’t find one, a Sriracha will work as an easy substitute
- ¼ cup bean sprout kimchi or any other kimchi variation
- 4 strips of Korean pickles
- 4 sheets of nori paper
- 1 teaspoon black sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
Using a rice paddle, thoroughly mix rice vinegar and white sugar into your sushi rice and set aside. Break apart your Ekone Smoked Tuna with Lemon in a small bowl and mix your mayonnaise and hot sauce into the smoked fish until completely combined and resembles a thick dip.
Start assembling your kimbap rolls on a clean work surface, ensuring your seaweed sheet's shiny side faces down. Spread a thin layer of rice over ¾ of the seaweed sheet, leaving the far side of the ¼ uncovered. Next, lay down your kimchi and Korean pickles in a layer running vertically over the rice. Carefully roll the seaweed wrapper upwards and seal the rolls by wetting your index finger, running it along the bare side of the seaweed sheet, and sealing it like an envelope. Once sealed, repeat the above steps with the remaining three sheets of seaweed and set aside.
Using a clean knife, slice the rolls into kimbap discs about ½ inch wide, wiping your knife after every cut.
Quickly whisk together soy sauce and black vinegar and serve alongside kimbap rolls, garnished with black sesame seeds.