Kimbap 김밥
Ingredients:
takuan (pickled radish)
carrot
cucumber
2 eggs
spam
spinach
nori sheets
sesame oil
1 cup of sushi rice
2 tsp of rice vinegar
2 tsp of white sugar
Directions:
Cook sushi rice as per instructions. When it is finished, pour the rice vinegar and white sugar and mix.
Have a small bowl of water ready to dip your hands when working with the rice. Take a ¼ cup of rice and spread on the nori sheet. Press down firmly and use some pressure to gently smear the rice on the nori until it covers it evenly. It is ok to not reach all the corners of the nori sheet, it is more important that the rice layer is evenly distributed and flat.
Place the nori with rice on a sushi roller or on a clean surface. Place toppings horizontally on the sheet ½ inch from the edge closest to you.
Start rolling the kimbap up like a burrito. Make sure to squeeze the roll in increments to ensure rolling a tight kimbap.
Rub sesame oil on the rolls before cutting and sprinkle some sesame seeds on them.
Dip serrated knife into some water and cut into 1 inch slices. Every 2 or 3 cuts dip the knife back in water so the rice does not stick to the knife.
Enjoy!
Helpful tip: If you want kimbap as a snack later in the day or as lunch, I recommend to make the fillings and rice ahead of time to place in the fridge. Then I would warm up the rice a bit and make the kimbap the day of so it does not get too hard in the fridge overnight.