Pumpkin Tofu Kimbap 2

Remove the skin from the pumpkin, rinse in cold water, and cut into small pieces.

Steam the pumpkin or cook it in the microwave.

Mash the cooked pumpkin and season it with salt.

Drain the tofu, mash it, and season with salt.

Julienne the carrot and cucumber thinly.

Spread rice evenly over the seaweed, then add mashed pumpkin, tofu, and vegetables on top.

Roll it up to make kimbap.

Cut into bite-sized pieces and arrange on a plate.