Ingredients: 

5-6 cups cooked rice (made from 3 cups of uncooked rice), laver (“kim”), yellow radish pickle (“daan moo ji”), 1 avocado, crabmeat, a can of tuna, soy sauce, garlic, sesame oil and seeds, and a green onion. Makes 2-3 servings. 

Prepare about 5-6 cups of cooked rice in a large bowl 

Make your mixing sauce by mixing up ½ TBS sugar, 1 ts salt, and 1 TBS of vinegar until the liquid looks clear 

Mix rice with the mixing sauce and stir it evenly. 

Set it aside for now.  Prepare a large plate to arrange all ingredients for kimbap.

1) Make seasoned tuna flakes Open a can of tuna and remove the oil or water. 

Put it on a heated pan and drizzle some sesame oil over it. 

Toss it and cook it for 2 minutes. 

Add 1 TBS soy sauce, ½ TBS sugar, 1 clove of minced garlic, and 1 ts of ground black pepper. 

Keep stirring for another 3 minutes. 

Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 TBS sesame toasted seeds. 

Place 3 yellow radish pickles on the plate. 

Place 3 pieces of crab meat on the plate. 

Slice an avocado and place it on the plate