Prep the ingredients:Rice: 2 servings (depending on your appetite)
Egg: One
Water: As needed
Cucumber: One whole piece
Radish: Adequate amount (or you can useCarrot）
Sesame oil: As needed
Sesame seeds: As neededKorean chili paste: 1 tablespoon
Tuna
Canned: One canSeaweed sheet
: One packageTuna



Seaweed wrapSteps:1. Beat the egg with a little water and set aside.

2. Heat some oil in a pan, then cook the beaten eggs until both sides are golden brown, about 2 minutes.



EggOmelette, cut into strips and place on a plate for later use.3. Cool down the omelette strips.
4. The pickled radish I bought is Japanese style.5. Cut the radish into 1 cm pieces and place them on a plate for later use.6. Store unused radish in an airtight container for future use.



7. Cut the cucumber into strips about 1 cm long.
8. Pour the Korean chili paste into a bowl.



9. Add water and mix well, set aside.
10. Open the tuna can, break it up with a spoon to make a paste, and set aside.



11. Mix the cooked rice with sesame oil and sesame seeds, then set aside.
12. Place a sushi mat on the floor.



13. Lay out the seaweed sheet on the mat.
Add an appropriate amount of sesame oil and sesame to the cooked rice, mix well, and set aside.



Place a bamboo mat on the floor.
Lay nori on the bamboo mat.