Yellowtail and Cream Cheese Gimbap | Japanese aquafarming BURI&TAI

Ingredients

• 100g sashimi grade yellowtail, skin off, cut into long sticks
• 1/4 + 1/4 tsp salt
• 1 tsp gochujang
• 200g cooked short grain rice
• 1 tsp toasted sesame oil
• 1 dried seaweed sheet (nori)
• 20g carrot, julienned
• 30g cream cheese, cut into sticks
• 2-3 stems and leaves of spinach, blanched
• 30g yellow pickled radish, cut into sticks
• vegetable oil