Tuna Kimbap Roll

Cook whole egg and egg whites together into a thin omelet and slice. Blanch spinach, squeeze very dry, and season lightly. Sauté carrots until just tender. Mix tuna with ½ tbsp Kewpie. Season rice with a touch of sesame oil and salt. Lay seaweed shiny side down and spread a very thin layer of rice over ¾ of the sheet. Layer perilla, spinach, egg, tuna, carrot, radish, and burdock. Roll tightly, seal with a bit of rice, brush lightly with sesame oil, and slice.