Ingredients

General

• 2 cups cooked sushi rice
• 3 sheets of nori seaweed

Kimbap Sandwich

• 1 egg
• 2 slices of spam / luncheon meat, cut lengthwise
• 4 cucumber slices
• Mayo or Greek yogurt (I use a 50/50 mix of both)
• Sriracha (to taste)
• Takuan (Korean pickled radish – optional)

Tuna Salad Sandwich

• 1 can of tuna (160g | ~5.5oz)
• 1/4 cup mayo or Greek yogurt (or a mix of both)
• 8 cucumber slices
• Salt
• Sesame seeds (optional)

Method

Prepare the rice ahead of time so it has cooled down to make sandwiches (it can be anywhere from cold to lukewarm).

Prepare

1. Assemble all ingredients
2. Slice cucumber and sprinkle with salt
3. Tuna salad: drain tuna and mix with mayo or Greek yogurt, salt to taste
4. Kimbap: slice spam / luncheon meat
5. Kimbap: make the omelette – whisk egg with a pinch of salt and cook in hot pan. It should take about 1 min as it is very thin and does not need to be flipped.
6. Kimbap: mix mayo/ Greek yogurt and sriracha to taste.
7. Tuna: if making at home make tuna salad (canned tuna drained, mayo / Greek yogurt, salt, pepper).

Assemble

1. Cut one sheet of nori in quarters, set aside.
2. Place a whole sheet of nori on a large piece of cling film.
3. With humid hands, flatten a layer of rice in the center of the sheet.
4. Layer your fillings:
   • Kimbap sandwich: sriracha mayo, 4 cucumber slices, omelette (cut to fit), spam, takuan, mayo.
   • Tuna sandwich: 4 cucumber slices, tuna salad, 4 cucumber slices, sesame seeds.
5. Add another layer of rice: with humid hands flatten and shape rice in your hand. Place on top of the filling and patch any gap with more rice.
6. Place the pre-cut quarter sheet of nori on top (see picture 1).
7. Fold the edges, using the cling film to keep in place. Don’t worry of you have a bit a breakage, just reposition the nori sheet to ensure maximum coverage of the rice.
8. Ensure the cling film is tightly wrapped around the sandwich, press to compact, and set aside for 5min for the sandwich to set.
9. Unwrap and enjoy whole or cut in half.