Kimbap with Eggs

Ingredients

• 3 cups cooked short-grain rice, warm
• 4 sheets nori (sushi seaweed)
• 3 Eggs, cooked into strips (omelette-style for eggs)
• 1 Carrot, julienned and briefly sautéed
• 2 cups Spinach, blanched and squeezed
• 1 tbsp sesame oil + 1 tsp salt, for the rice
• Toasted sesame seeds
• Pickled radish strips (danmuji), if you can find them — worth it

Method

1. Season the warm rice with the sesame oil and salt — kimbap rice skips sushi's vinegar; sesame is the signature.
2. Prep all fillings into long, even strips and line them up assembly-style. Rolling waits for no one.
3. Lay nori shiny-side down, spread a thin layer of rice over ¾ of it (wet fingers stop sticking), and lay the fillings in a tight bundle across the center.
4. Roll firmly from the filled edge, tucking as you go, and seal the bare flap with a dab of water. Compress the whole roll with both hands — confidence makes tight rolls.
5. Brush the outside with a whisper of sesame oil, sprinkle with sesame seeds, and slice into coins with a wet knife. Picnic-stable for hours, gone in minutes.