Kimbap (Korean seaweed rice rolls)

• 4 u Egg
  Swaps (2)
• 1 clove Garlic (grated, for the spinach)
• 2 u Carrot (cut into thin matchsticks)
• 250 g Spinach (fresh)
• 1 tablespoon Sesame seeds (toasted)
• Salt (to taste)
• 1 tablespoon Vegetable Oil (for the omelette and the carrot)
• 3 tablespoons Sesame Seed Oil (2 for the rice, the rest for the spinach and for brushing the rolls)
• 400 g Sushi Rice (or any short-grain rice)
• 480 ml Water (for the rice)
• 5 sheets Nori seaweed (whole, for kimbap or sushi)
• 5 u Yellow pickled radish (danmuji) (danmuji, in long strips)
• 5 u Crab sticks (or strips of cooked ham)

Instructions

1. 1

   Wash the rice in a bowl of cold water, rubbing it with your hands, and change the water until it runs almost clear. Drain in a sieve.

   10 min

2. 2

   Put it in a pan with the water, cover and bring to the boil. Turn the heat down to the lowest setting and cook without lifting the lid until the water is absorbed; turn off the heat and leave to rest, covered, for 10 minutes.

   25 min

3. 3

   Tip the rice into a wide bowl and season it with 2 tablespoons of sesame oil, a teaspoon of salt and the sesame seeds, folding gently so you don't crush the grains. Cover with a cloth to keep it warm.

   3 min

4. 4

   Beat the eggs with a pinch of salt. Cook them over low heat in a frying pan greased with a little vegetable oil to make a thick, flat omelette; flip it over with the help of a plate. Cut into long 1 cm strips.

   6 min

5. 5

   Blanch the spinach for 30 seconds in boiling salted water, refresh in cold water and squeeze dry with your hands. Season with the garlic, a teaspoon of sesame oil and a pinch of salt.

   4 min

6. 6

   Stir-fry the carrot in the rest of the vegetable oil with a pinch of salt until tender but still firm. Pat the radish strips dry with kitchen paper and split the crab sticks in half lengthways.

   3 min

7. 7

   Lay a sheet of nori on a bamboo mat, shiny side down. With wet hands, spread a fifth of the rice over it in a thin, even layer, leaving about 3 cm clear along the top edge.

8. 8

   Arrange the fillings in rows along the bottom third: egg, spinach, carrot, radish and crab. Roll up from the bottom, holding the fillings in place with your fingers and squeezing the mat so the roll is tight. Seal the edge with a few squashed grains of rice. Repeat with the rest.

   15 min

9. 9

   Brush the rolls with a little sesame oil and cut into 1.5 cm slices with a very sharp knife, dipping it in water between cuts.

   5 min