the maki here aren't really kimbap - Korean sushi -
because the rice isn't seasoned with sesame oil. However,
I often make sushi with unvinegared rice, so I suppose
this is as authentically kimbap as it is sushi. Whatever!
These tuna steak
& broccoli maki are made with tuna steak left
over from yesterday's meal and some steamed-soft broccoli
stems. I aspired to be the first person to
put broccoli into sushi, but Google quickly dashed my
hopes. I'll have to settle for simply eating something
that tastes good.
Keeping the [sushi|kimbap] company is some baked
purple sweet potato, steamed
broccoli, and a few pods of edamame.
On the other side we have a pumpkin cookie, a steamed bun
with anko filling, and a fruit
salad of mango, kiwi, blood orange segments,
and lotus nuts.
The container on the right looks like a face to me.
This face, specifically: ;D