Kimbap or Korean Seaweed Rice Rolls

Kimbap or Sushi Rolls? Well you decide..

Kimbap or Korean Seaweed Rice Rolls

Ingredients:

4 sheets nori (dried seaweed)

2 cups cooked Korean rice

2 tbsp sesame oil

2 tsp salt

Bamboo sheet for rolling

Fillings:

1 cup cooked spinach

Pickled radish, strips

Pickled burdock roots, strips

Imitation crab meat (surimi) - optional

Other filling commonly used in kimbap:

Spicy tuna

Omelette, strips

Steamed carrots, strips

Few sheets of fish cake

Kimchi

Rinse rice several times and soaked for about 30 minutes. Drain and cook rice according the package. When rice is almost cooled, mix the sesame oil and salt.

Blanch the spinach in boiling water, drain and squeeze the excess water. Add a dash of sesame oil.

Sliced the pickled radish and pickled burdock roots.

Sliced imitation crab meat.

How to prepare the rolls:

Place a nori/seaweed on the bamboo sheet. Spread the warm rice evenly.

In the middle of the rice, arrange the vegetables and crab meat (or any other ingredients that you might add)

Roll it gently using the bamboo sheet. Give a little squeeze as you roll to secure the log.

Cut the rolls about 2 cm thick.