SPICY TUNA KIMBAP

Ingredients:

1	tsp	MAGNOLIA GOLD BUTTER SALTED
2	pc	MAGNOLIA BROWN EGGS, beaten
2 (180 g)	can	tuna chunks in water, drained
2	pc	nori sheets
1 (180 g)	pc	carrot, sliced
1 (180 g)	pack	spinach leaves, blanched
1 (120 g)	pack	pickled yellow radish slices
1 (190 g)	bottle	kimchi

1/2	tsp	sugar
1/2	tbsp	rice vinegar
1/2	tbsp	sesame oil
2 (442 g)	cups	cooked Japanese or short grain rice, kept warm

Procedure:

To make rice mixture, dissolve sugar in rice vinegar and sesame oil. Add rice and mix. Cool and set aside.
Melt butter in a small pan and eggs. Cook for 3 minutes and set aside.
Place a bamboo rolling mat on a chopping board and top with nori sheet. Spread 1/4
portion of rice mixture evenly and thinly up to about 3/4 of nori sheet. Add a half portion of eggs, tuna, carrot, spinach, radish, and kimchi on the bottom portion of the rice layer. Roll tightly with the bamboo mat as guide and dampen lightly with water to secure the nori. Repeat with remaining nori sheets and ingredients.

Slice each roll into 8 pieces and serve on a platter. Serve with light soy sauce and wasabi.

Makes 4 servings.

(Yield: 2 rolls/ 16 pc slice/ 4 pc per serving)

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