Kimbap

Ingredients

• 400g sushi rice, cooked, seasoned with rice vinegar, sugar, salt
• 100g pickled yellow radish (danmuji), julienned
• 100g cucumber, cut into matchsticks
• 100g cooked ham, julienned
• 2 medium carrots, blanched 2 minutes, julienned
• 100g fresh spinach, blanched 1 minute, squeezed dry, seasoned with sesame oil and salt
• 60g cooked beef, shredded, marinated in soy sauce and sesame oil
• 4 eggs, beaten, cooked as thin omelette, cut into strips
• 8 sheets nori (seaweed), divided in half
• 2 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 2 tbsp soy sauce

Method

1. 1
   Lay half-sheet nori shiny-side down on bamboo mat; spread 50g sushi rice evenly in thin layer.
2. 2
   Arrange one portion each of radish, cucumber, ham, carrot, spinach, beef, and egg in horizontal lines across rice centre.
3. 3
   Roll tightly using mat, sealing edge with few grains of rice; repeat with remaining ingredients and nori.
4. 4
   Brush exterior of each roll with sesame oil; slice into 6 equal pieces using wet, sharp knife.
5. 5
   Arrange seam-side down on serving plate; drizzle with soy sauce and sprinkle sesame seeds.