Triangle kimbap with tuna and kimchi fillings

Mix one tablespoon apple vinegar, two teaspoons sugar and a quarter teaspoon salt, and pour it over around four cups of fresh steamed rice.

Squeeze the tuna dry in cheesecloth.

Heat a little vegetable oil in the pan and add the garlic and tuna, stirring.

Add two teaspoons soy sauce and two teaspoons brown sugar, then turn off the heat.

Stir in one teaspoon sesame oil, ground pepper and roasted sesame seeds.

For the second filling, mix around a quarter cup of kimchi with one teaspoon hot pepper paste, one teaspoon sesame oil and roasted sesame seeds.

Pour a little sesame oil on the fingers so the rice does not stick to the mould.

Press rice into the mould, add the filling, top with more rice and press down.

Turn the triangle out of the mould and wrap it in the numbered seaweed sheet, with the tip going to number one and the red line to the bottom.

Variation: without a mould, oil the hands, make rice balls, shape them into triangles and roll the seaweed round both sides.

To eat, remove the sticker, peel back number one, then number two and number three slowly.