Kimbap Roll with Avocado and Mango

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩‍🍳✨

Cook the rice. Rinse the rice, cover it with water in a 1:2 ratio (for example, 100 g rice and 200 ml water), bring to a boil, then cover, reduce to the lowest heat, and cook for about 15-20 minutes until tender. Do not lift the lid unnecessarily while cooking. Spread the cooked rice on a plate and let it cool to room temperature, or place it in the refrigerator for a while; for better flavor, you can add sesame oil

Cut the radish. Cut the radish into thin strips

Cut the cucumber. Cut the cucumber into thin strips

Mix the tartare. Cut the mango into slices

Spread the rice on the seaweed. Cut the avocado into slices

Spread the rice on the seaweed. Spread a thin layer of rice cooled to body temperature (about 35-40 C) on the nori sheet

Add the other ingredients. Add the prepared ingredients to the center

Wrap the roll. Wrap the roll using a mat or your hands so that the rice surrounds all the ingredients and everything holds together

Cut and serve. Cut the roll with a sharp knife, wiping and moistening it after each cut so the rice does not stick

Serve. Serve with soy sauce 🍽️✨