Little Care Recipe Tofu Tuna Kimbap

Remove excess moisture from the tofu with a kitchen towel, then cut into 1 cm thick slices.

Heat oil in a pan and grill the tofu slices until golden brown on both sides, then let them cool.

Drain the tuna in a strainer, then mix with mayonnaise and salt.

Julienne the carrot, lightly stir-fry, and let cool.

Slice the cucumber into long thin strips, sprinkle with salt, and squeeze out excess water after letting it sit.

Place a sheet of seaweed on a bamboo mat and spread rice thinly on top.

Layer tofu, tuna, carrot, and cucumber on the rice in that order.

Roll up the kimbap tightly, then cut into bite-sized pieces.