Kimbap

Ingredients

• Cooked short-grain rice, warm 520 g
• Sesame oil 4 tsp
• Salt 3/4 tsp
• Nori sheets 4
• Spinach 150 g
• Carrot, julienned 1 medium (100 g)
• Eggs 3
• Ham, cut into long strips 80 g
• Yellow pickled radish (danmuji) strips 80 g
• Vegetable oil 2 tsp
• Toasted sesame seeds 1 tsp

Instructions

1. 1

   Mix the warm rice with 1 tbsp of the sesame oil and 1/2 tsp of the salt and let it cool slightly.

2. 2

   Blanch the spinach for 30 seconds, rinse it in cold water, squeeze it dry and toss it with the remaining sesame oil and a pinch of salt.

3. 3

   Stir-fry the carrot in 1 tsp of the oil for 2 minutes, then briefly fry the ham strips in the same pan.

4. 4

   Beat the eggs with the remaining salt, cook them as a thin omelette in the remaining oil and cut it into long strips.

5. 5

   Lay a nori sheet shiny side down on a bamboo mat, spread 130 g of rice over it, leaving 3 cm free at the top, and lay a quarter of each filling across the middle.

6. 6

   Roll it up tightly with the mat and seal the edge with a few grains of rice.

7. 7

   Sprinkle the rolls with sesame seeds and cut each into 10 slices with a wet knife.