Mini Seaweed Rice Rolls

Mayak Gimbap

Ingredients

• 2 cups Cooked white rice (warm)
• 5 sheets Dried seaweed sheets (gim)
• 1 small Carrot (julienned and sautéed)
• 1 cup Spinach (blanched and seasoned)
• 1 tablespoon Sesame oil
• 1 teaspoon Sesame seeds
• ½ teaspoon Salt
• 1 tablespoon Yellow mustard (for dipping sauce) (optional)

Instructions

1. Season the warm rice with 1 tablespoon sesame oil, 1 teaspoon sesame seeds, and ½ teaspoon salt. Mix gently. Blanch spinach for 30 seconds, squeeze dry, and toss with a pinch of salt and sesame oil. Sauté julienned carrot for 1 minute.
2. Cut each seaweed sheet in half. Place one half sheet on a cutting board. Spread a thin layer of seasoned rice on the bottom half, leaving a ½ inch border at the top edge.
3. Place a small amount of spinach and carrot in a line across the rice. Roll tightly from the bottom, sealing the top edge with a dab of water. Repeat with remaining ingredients.
4. Cut each roll into 3-4 bite-sized pieces. Arrange on a plate. Make a dipping sauce by mixing 1 tablespoon yellow mustard with 1 tablespoon soy sauce.

From K-Kitchen — koreanhomecook.com