Kimbap

🛒 Ingredients

• Seasoned Short Grain Rice 160 g · 283 kcal
• Nori Seaweed Sheets 3 g · 10 kcal
• Fresh Spinach 50 g · 15 kcal
• Carrot 30 g · 12 kcal
• Cucumber 30 g · 4 kcal
• Pickled Yellow Radish (Danmuji) 30 g · 10 kcal
• Eggs 50 g · 70 kcal
• Imitation Crab Sticks 40 g · 40 kcal
• Sesame Oil 5 g · 44 kcal
• Soy Sauce 7 g · 5 kcal

👨‍🍳 Instructions

1. Prepare rice: Cook short-grain rice according to package directions. Once cooked, transfer to a large bowl, drizzle with a tablespoon of sesame oil, and sprinkle with a pinch of salt; mix well and let it cool slightly.
2. Prepare vegetables: Blanch spinach, squeeze out excess water, and season with a pinch of salt and sesame oil. Julienne carrots and lightly sauté them, then julienne cucumber and pickled radish.
3. Prepare egg: Beat eggs, pour into a lightly oiled pan to make a thin omelette. Once cooked, slice the omelette into long strips.
4. Assemble: Lay a nori sheet, shiny side down, on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over about two-thirds of the nori, leaving the top edge clear.
5. Arrange fillings: Place strips of spinach, carrot, cucumber, pickled radish, egg, and imitation crab neatly in the center of the rice.
6. Roll: Using the bamboo mat, carefully roll the kimbap tightly from the bottom edge upwards. Apply gentle pressure to ensure the roll is firm and compact.
7. Finish: Brush the finished roll with a thin layer of sesame oil for shine and flavor, then sprinkle with toasted sesame seeds.
8. Slice: Using a sharp, wet knife, carefully slice the kimbap into bite-sized pieces. Serve immediately or pack for later enjoyment.