Spicy tuna- and salmon-rolls

For the spicy tuna rolls, chop the tuna and mix in a bowl with the kimchi sauce and sesame oil.

For the spicy salmon rolls, cut 50 g salmon into fine strips and mix in a bowl with the kimchi sauce and sesame oil. Cut the remaining 50 g salmon into thin slices.

Wash the vegetables, pat dry and cut the cucumber and yellow bell pepper in sticks. Cut the avocado into thin slices.

For the kimchi mayonnaise, mix the ingredients together.

Place 1 nori sheet on the work surface.

Spread half of the cooked sushi rice on top with wet fingers.

Turn over completely.

For the spicy tuna rolls, put the ¼ kimchi mayonnaise in the middle of the spread-out rice as one line, then put the lettuce, cucumber, and avocado in a line on top, then finally put on the marinated tuna.

Roll up with hands, then put the cling film on top and form firmly into a roll with a sushi mat. 

Remove the sushi mat and the cling film.

Carefully cut each roll into 8 equal pieces.

Coat each piece in sesame seeds on two sides.

For the spicy salmon rolls, place 1 nori sheet on the work surface.

Spread half of the cooked sushi rice on top with wet fingers.

Turn over completely.

Put the ¼ kimchi mayonnaise in the middle of the spread-out rice as one line then put the lettuce, cucumber and yellow bell pepper in a line on top, then finally put on the marinated salmon.

Roll up with hands,  alternately place thinly sliced salmon and avocado on the roll,  then put the cling film on top and form firmly into a roll with a sushi mat. 

Remove the sushi mat and the cling film.

Carefully cut each roll into 8 equal pieces. 

If desired, serve with a topping (e.g. cress, tobiko) and the rest of the kimchi mayonnaise.