Gimbap Vegetable Rice Rolls

Method

1. 01

   Step 1

   Rinse rice, add measured water and cook covered on low heat for 12 minutes after boiling; rest 10 minutes. Fold in sesame oil, salt and sesame seeds and cool until warm.

2. 02

   Step 2

   Beat eggs and cook as a thin omelette in neutral oil; cool and slice into strips.

3. 03

   Step 3

   Stir-fry carrot briefly. Blanch spinach, cool, squeeze dry and season lightly.

4. 04

   Step 4

   Place nori rough-side up on a rolling mat. Spread a thin layer of rice, leaving a 2 cm border at the top; arrange fillings across the lower third.

5. 05

   Step 5

   Roll firmly with the mat and seal the edge with a little water. Slice with a clean damp knife and serve promptly. Refrigerate within 1 hour if keeping.