Honghap Bap (Korean Seaweed Rice Rolls)

Ingredients

Short-grain rice

2 cups, rinsed

Sesame seeds

2 tablespoons, toasted

Eggs

2, beaten

Radish

1 small, julienned

Carrot

1 medium, julienned

Cucumber

1 medium, julienned

Salt

1/2 teaspoon

Sugar

1 teaspoon

Rice vinegar

2 tablespoons

Soy sauce

1 tablespoon

Sesame oil

2 tablespoons

Seaweed sheets (nori)

4 sheets

Instructions

1. Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions and let it cool to room temperature.
2. In a small bowl, mix together the sesame oil, soy sauce, rice vinegar, sugar, and salt to create a flavorful seasoning sauce. Adjust the sweetness and saltiness to taste, and set aside.
3. In a skillet, scramble the beaten eggs over medium heat until cooked through. Remove from heat and let cool.
4. Lay a sheet of seaweed on a bamboo sushi mat or a clean surface with the shiny side facing down.
5. Spread a thin layer of cooled rice evenly over the seaweed, leaving about a 1-inch border at the top.
6. Arrange the julienned cucumber, carrot, radish, and scrambled eggs evenly over the rice.
7. Drizzle a small amount of the seasoning sauce over the vegetables for added flavor.
8. Starting from the bottom, roll the seaweed tightly using the sushi mat or your hands, applying gentle pressure to keep the roll compact.
9. Once rolled, use a sharp knife to slice the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean edges.
10. Serve the Honghap Bap on a platter, topped with toasted sesame seeds and a drizzle of the remaining seasoning sauce if desired.