Chive Tuna Kimbap

Wash the chives thoroughly and cut them into 4-5 cm lengths.

Julienne the carrots.

Beat the eggs, add a pinch of salt, make a thin omelet, and cut it into long strips.

Lightly sauté the carrots and chives in a pan with some oil.

Drain the tuna can, then mix the tuna with mayonnaise, salt, and pepper.

Place the seaweed sheet on a bamboo sushi mat and spread a thin layer of rice over it.

Layer chives, carrots, eggs, and tuna on top of the rice in order.

Roll up the kimbap tightly.

Cut into bite-sized pieces.