Kimbap

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Recipe

Ingredients

2 cups	short-grain white rice
2.5 cups	water
1 tablespoon	sesame oil
0.5 teaspoon	salt
5 sheets	dried seaweed (gim/nori)
1 medium	carrot, julienned
1 medium	cucumber (julienned)
3 large	eggs
1 tablespoon	vegetable oil
5 ounces	spinach
2 tablespoons	soy sauce
1 tablespoon	sugar
5 ounces	imitation crab sticks
2 tablespoons	pickled radish (danmuji), sliced

Instructions

1. 1 Rinse the rice under cold water until the water runs clear. Combine with water in a rice cooker and cook according to the manufacturer's instructions.
2. 2 Once cooked, let the rice cool slightly, then mix in sesame oil and salt.
3. 3 In a pan, heat vegetable oil over medium heat. Pour in beaten eggs and cook until set, flipping once. Remove and slice into strips.
4. 4 Blanch the spinach in boiling water for 30 seconds, then drain and rinse under cold water. Squeeze out excess water and season with soy sauce and a pinch of salt.
5. 5 In the same pan, lightly sauté the carrot strips until slightly softened.
6. 6 Place a sheet of seaweed on a bamboo mat, shiny side down. Spread a thin layer of rice over the seaweed, leaving about 2 inches at the top.
7. 7 Arrange a few strips of egg, carrot, cucumber, spinach, imitation crab, and pickled radish horizontally across the rice.
8. 8 Using the bamboo mat, carefully roll the seaweed over the filling, pressing gently to form a tight roll. Seal the edge with a little water.
9. 9 Repeat with the remaining ingredients.
10. 10 Slice each roll into bite-sized pieces with a sharp knife, wiping the blade with a damp cloth between cuts.