Ingredients
1 pack Bibigo Cooked Sticky White Rice
2 sheets dried roasted seaweed
1 (3.5 oz) can tuna*, liquid drained
⅓ cup ripe kimchi*, liquid drained and finely chopped
¼ cup onion, finely chopped
6 thin asparagus spears, blanched
1 small cucumber, julienned and seedy center removed
8 perilla leaves, stems removed (or large lettuce leaves, ribs removed)
3 tbsp kewpie or regular mayonnaise
1 tsp sesame oil, plus more for brushing kimbap
¼ tsp sugar
Salt & pepper to taste
Sesame seeds, for serving
½ tsp gochugaru (optional)
Equipment: bamboo or silicone rolling mat
* Use hands to gently squeeze out all of the liquid from the tuna and kimchi