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Slice cucumber and carrot into long strips
Sprinkle salt on the cucumber, marinate for 10 minutes, then squeeze out excess water
Drain oil from tuna and mix with mayonnaise, salt, and pepper
Blanch yubu (fried tofu skin) in boiling water to remove excess oil
Place seaweed sheet on a sushi mat and layer yubu on top
Spread rice evenly over the yubu
Top the rice with cucumber, carrot, and tuna mayo mixture
Roll up tightly to shape the kimbap
Cut into bite-sized pieces
