Wash the ripe kimchi clean and drain. And then tear it into 2~3 pieces depending on the width. Make it long and vertically

Prepare tuna that goes into ripe kimchi sushi. Drain the tuna can completely.

Add mayonnaise, salt, pepper, and a little bit of honey or starch syrup rather than sugar and mix them well. Then the tuna seasoning for ripe kimchi tuna sushi is complete.

Roll up the washed ripe kimchi and shape it in advance. You can put rice inside. It's much faster and more convenient if you roll it like this.

It's time to season the rice. You need to make sweet vinegar water, so just mix it well with sugar, vinegar, and salt in the rice. However, it's better to cool the rice a little rather than take it out of the rice box right away. When cooling down, add a lot of air with a spatula so that it does not clump. Stir with a spatula to loosen it.

It's sushi sashimi sold at the mart. It's fresh raw fish, not frozen or refrigerated. They sell this at the mart. Usually, they sell sushi sashimi in the refrigerated state, but most of them are self-cooked octopus, shrimp, or smoked salmon, but there is flatfish sashimi, and raw salmon and shrimp are prepared slightly blanched. For your information, I bought it at E-Mart.

The rice is seasoned and cooled down, and the ingredients for the ripe tuna sushi are all ready. The rolled ripe kimchi, tuna seasoning, and raw wasabi are prepared.

Make fish sushi first. The rice is lumped together enough to wrap it in the palm of your hand, and it is shaped into a long songpyeon shape. And put raw wasabi on the middle of the rice. The rice might stick to your hands, so you can make it more comfortable if you put a little bit of water on your hands and lump the rice together.

And put the sushi sashimi on top.

Then, fish sushi will be done. I'm done with flatfish and salmon.

Now I'll have to make ripe tuna sushi. Put rice in the middle ring in the washed ripe kimchi that has been rolled up in advance. Add rice about two-thirds. And if you press it a little bit, it naturally clumps up.

I put all the rice in the ripe kimchi. And put the ripe kimchi sushi in the plate in advance. It's not that salty because the ripened kimchi has been marinated and washed. It actually serves to season it.

And put tuna seasoned with mayonnaise on top. I think the more you put it up, the prettier the shape comes out.

Lastly, cut the chives and put them on top, and that's it!!! Or you can chop the green onions and put them on top.

This is a complete sushi for home-cooked meals made using sushi sashimi purchased at the mart and a different method of using ripe kimchi.