Gimbap (Korean Seaweed Rice Rolls)

Ingredients

Check you have the quantities below.

• 4 cups cooked short-grain rice
• 2 tbsp sesame oil
• 1 tsp salt
• 1 tsp sesame seeds
• 8 sheets gim (seaweed sheets)
• 1 cup carrot, julienned
• 3 cups spinach
• 1 cup cucumber, cut into strips
• 3 egg
• 8 oz (225 g) crab sticks or ham, cut into strips
• 1 tbsp neutral oil

Let’s make it

1. Cook the carrot and spinach briefly; season spinach lightly with a pinch of salt and a few drops of sesame oil. Scramble the eggs into a thin omelet and slice into strips.
2. Mix rice with sesame oil, salt, and sesame seeds. Cool slightly so it is easy to roll.
3. Lay a seaweed sheet on a bamboo mat or clean towel. Spread rice over the sheet, add fillings, and roll tightly.
4. Brush the roll lightly with sesame oil and slice with a sharp knife. Repeat with remaining sheets.