Korean Seaweed Rice Roll

Gimbap

Ingredients

• 3 cups Cooked short-grain rice (warm)
• 4 sheets Seaweed sheets (gim)
• 1 cup Spinach (blanched, seasoned)
• 1 medium Carrot (julienned, sauteed)
• 2 Eggs (made into thin omelette strips)
• 1 Cucumber (cut into long sticks)
• 1 tablespoon Sesame oil
• ½ teaspoon Salt
• 1 teaspoon Sesame seeds (optional)
• 1 tablespoon Vegetable oil

Instructions

1. Season warm rice with sesame oil and salt. Mix gently — do not mash the rice grains.
2. Prep the fillings: blanch spinach, squeeze dry, season with sesame oil and salt. Sauté julienned carrot with a pinch of salt. Make thin egg omelettes and cut into strips. Cut cucumber into long sticks.
3. Place a seaweed sheet shiny-side down on a bamboo mat (or plastic wrap). Spread a thin, even layer of rice over ⅔ of the sheet, leaving 1 inch bare at the top edge.
4. Lay fillings in a line across the center of the rice: spinach, carrot, egg strips, cucumber. Roll tightly from the bottom, using the mat to shape. Seal the bare edge with a grain of rice.
5. Brush the outside with a thin layer of sesame oil. Cut with a sharp wet knife into ½-inch rounds. Sprinkle with sesame seeds.

From K-Kitchen — koreanhomecook.com