Korean “Sushi” Rolls (Kimbap) Recipe

Ingredients:

    Dried seaweed (nori)- 4 sheets
    2 cups cooked rice
    2 tsp sesame oil
    2 tsp salt
    TRADITIONAL FILLINGS
    1 carrot, julienned
    cucumber, cut into long strips
    2 eggs
    beef (bulgogi)
    1/2 pound of spinach, parboiled
    pickled radish, cut into strips
    imitation crab (optional)
    fishcake (optional)
    ALTERNATE POPULAR FILLING SUGGESTIONS:
    smoked salmon and cream cheese
    kimchi and cheese
    spam, mayo, and veggies
    ham and cheese
    tuna salad with romaine lettuce and cheese
    fresh or seasoned vegetables for vegetarians

Preparation:

    When rice is almost cooled, mix with sesame oil and salt.

    Stir fry carrots briefly with a dash of salt.

    Stir fry cucumber with a dash of salt.

    Whisk eggs until evenly yellow and fry into flat omelet.

    Cut cooked egg into long strips.

    Cook bulgogi according to recipe directions.

    Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.

    Spread about 1/2 cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).

    Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.

    Lay the other fillings down on top.

    Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.

    As you continue to roll, pull the whole thing down towards the end of the bamboo mat.

    Spread a tiny dab of water along the top seam to hold the roll together.

    Set aside and continue with other seaweed sheets.

    Cut each roll into 7-8 pieces.