4 Easy Folded Kimbap & Onigirazu Sushi Sandwiches

Cut 1 cucumber into long thin matchsticks slightly shorter than half the width of a seaweed sheet. Wash 6 lettuce leaves and pat them completely dry with paper towels. Shred 1 carrot into fine julienne strips using a peeler. Cut 0.5 red sweet pepper into thin strips. Set veggies aside.

Slice 200g luncheon meat into 4 flat slices. Drain oil from 100g canned tuna and mix with 2 tbsp mayonnaise until creamy. Shred 4 crab sticks and mix with 1 tbsp mayonnaise. Slice 100g smoked salmon into square portions fitting kimbap quadrants.

In a bowl with 400g warm steamed sushi rice, add 2 tbsp sushi vinegar seasoning, 0.5 tsp sugar, 0.25 tsp salt, and 1 tbsp toasted white sesame seeds. Gently fold with a rice paddle until seasoned evenly, then let cool completely to room temperature.

Beat 2 eggs in a bowl. Heat a pan with 0.5 tbsp cooking oil over low heat, pour beaten egg mixture, swirling to coat the pan bottom. Cook on low heat until set, flip briefly to finish, transfer to plate, and slice into 2 square pieces matching kimbap quadrant size.

Add 0.5 tbsp oil into pan, add julienned carrot, stir-fry on medium heat for 1 minute until softened and fragrant; remove to plate. In the same pan, fry sliced luncheon meat on medium heat for 2 minutes until lightly golden brown on both sides. Transfer to plate.

Place 1 sheet seaweed rough-side up on plastic wrap. Cut a slit from bottom center to middle. On top-right quadrant place 100g sushi rice; top-left lettuce + tuna mayo; bottom-left stir-fried carrots; bottom-right egg slice. Fold bottom-left quadrant up, then top-left right, then top-right down. Wrap in plastic wrap tightly and cut in half.

Place 1 sheet seaweed with bottom-center slit on cling wrap. Top-right: 100g sushi rice + 2 tbsp chopped kimchi; top-left: lettuce + cucumber strips; bottom-left: 2 slices pan-fried luncheon meat; bottom-right: 1 slice cheddar cheese. Fold quadrants sequentially, wrap firmly in cling wrap, and cut in half.

Lay 1 sheet seaweed diagonally on cling wrap. Place a square patty of sushi rice in center, layer lettuce, cucumber strips, mayo crab sticks, smoked salmon slices, and cover with a second rice patty. Fold 4 corners of seaweed envelope-style over rice stack, wrap tightly with plastic wrap, and cut in half.

Place 1 sheet seaweed diagonally on cling wrap. Place a square patty of sushi rice in center, layer sweet pepper strips, cucumber strips, egg slice, cheddar cheese slice, and cover with a second rice patty. Fold 4 corners of seaweed over the rice, wrap tightly with plastic wrap, slice in half, and pack into lunchbox.