Kimbap

Ingredients

• Sushi rice (2 cups, uncooked)
• Water (2 1/2 cups)
• Toasted sesame oil (2 tablespoons)
• Soy sauce (to taste)
• Toasted sesame seeds (1 tablespoon, for garnish)
• Pickled radish (1/2 cup, cut into strips)
• Cooked ham or beef (1 cup, thinly sliced)
• Eggs (2, beaten)
• Cucumber (1, julienned)
• Carrots (1, julienned)
• Seaweed sheets (nori) (4 sheets)

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.
2. While the rice cooks, prepare the omelette by heating a non-stick skillet over medium heat. Pour in the beaten eggs and cook until set, then remove from heat and slice into thin strips.
3. Once the rice is cooked, transfer it to a large bowl and drizzle with 1 tablespoon of sesame oil. Gently mix and let it cool to room temperature.
4. Place a sheet of seaweed on a bamboo sushi mat, shiny side down.
5. Spread a thin layer of sushi rice evenly over the seaweed, leaving a small border at the top (about 1 inch).
6. Arrange the julienned carrots, cucumber, cooked omelette, ham or beef, and pickled radish in a line across the rice, about 1 inch from the bottom.
7. Using the sushi mat, roll the kimbap tightly from the bottom, applying gentle pressure to secure the filling. Seal the edge with a bit of water if necessary.
8. Brush the outside of the rolled kimbap with the remaining sesame oil and sprinkle with toasted sesame seeds.
9. Using a sharp knife, slice the kimbap into bite-sized pieces, wiping the knife with a damp cloth between cuts for cleaner slices.
10. Serve with soy sauce for dipping and enjoy this colorful Korean treat!