Gimbap

Ingredients

Sushi rice

2 cups

Water

2 1/2 cups

Soy sauce

2 tablespoons

Sesame oil

2 tablespoons, plus more for brushing

Pickled radish

1/2 cup, julienned

Ham

1 cup, sliced into strips

Eggs

3, beaten

Spinach

1 cup, blanched and squeezed dry

Cucumber

1 medium, julienned

Carrots

1 medium, julienned

Seaweed sheets

4 sheets (nori)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, using 2 1/2 cups of water. Once cooked, allow it to cool to room temperature.
2. In a small bowl, mix the soy sauce with 1 tablespoon of sesame oil and set aside for dipping.
3. In a non-stick skillet, make a thin omelette with the beaten eggs. Cook over medium heat until set, then let it cool before slicing it into long strips.
4. Blanch the spinach in boiling water for 30 seconds, then immediately transfer it to an ice bath. Squeeze out excess water and set aside.
5. Place a sheet of seaweed on a bamboo sushi mat with the shiny side facing down.
6. Spread a thin layer of sushi rice evenly over the seaweed, leaving a 1-inch border at the top.
7. Arrange the julienned carrots, cucumber, spinach, omelette strips, ham, and pickled radish in a line across the rice.
8. Using the bamboo mat, roll the gimbap tightly from the bottom, applying gentle pressure to secure the fillings. Seal the edge of the seaweed with a little water.
9. Brush the outside of the rolled gimbap with sesame oil for a shiny appearance.
10. Slice the gimbap into bite-sized pieces using a sharp knife, cleaning the knife between cuts for clean edges.
11. Serve the gimbap with the soy sauce mixture for dipping.