질문하기
Drain the oil from the canned tuna using a strainer.
Beat the eggs and season lightly.
Pour the egg mixture thinly into a preheated pan and cook gently over low heat until soft.
Mix rice with salt, sesame oil, seaweed flakes, and mayonnaise.
On a sheet of seaweed, layer the cooked egg, seasoned rice, tuna, and mayonnaise in order.
Roll it up tightly and cut into bite-sized pieces.
