김밥Gimbap

• 600 gcooked short-grain rice, warm 밥
• 1 tbspsesame oil and 1/2 tsp salt for the rice 참기름·소금
• 4sheets of gimbap seaweed 김밥 김
• 3eggs, made into a thin omelette and cut in strips 달걀 지단
• 4strips of yellow pickled radish (danmuji) 단무지
• 1carrot, julienned and stir-fried 당근
• 150 gspinach, blanched and seasoned 시금치
• 4ham or crab stick strips 햄·게맛살

Method

1. Mix the warm rice with the sesame oil and salt. Let it cool until just warm.
2. Place a seaweed sheet shiny side down on the mat. Spread a quarter of the rice thinly over the bottom two thirds, leaving a strip at the top.
3. Lay one strip of each filling in a line across the middle of the rice.
4. Roll firmly away from you with the mat, pressing gently as you go. Seal the edge with a few grains of rice.
5. Brush the roll with sesame oil and slice into 1.5 cm rounds with a wet, sharp knife.

Cook's note

Unlike sushi, the rice is seasoned with sesame oil and salt, not vinegar.