紫菜包飯Kimbap (Korean Seaweed Rice Rolls)

Prep 45 min·Cook 30 min

1. 1You're here
   Step 1.

   Rinse the rice until the water runs clear and cook it with 480 ml water.

   400 g Short-grain rice480 ml Water for the rice

   Rice / congee cooking
2. 2
   Step 2.

   While it's warm, fold in the sesame oil, salt and sesame seeds gently, then spread it out to cool to just warm.

   400 g Short-grain rice1½ tbsp Sesame oil (for the rice)1 tsp Salt (for the rice)1 tbsp Toasted sesame seeds

3. 3
   Step 3.

   Beat the eggs with a pinch of salt and cook into a thick omelette in a lightly oiled pan over low heat. Cut into 1 cm strips.

   3 Egg½ tsp Salt1 tbsp Cooking oil

   Pan-fry
4. 4
   Step 4.

   Blanch the spinach for 30 seconds, cool, squeeze dry and season with a pinch of salt and a few drops of sesame oil.

   200 g Spinach½ tsp Salt1 tsp Sesame oil (for the spinach and brushing)

   Boil / blanch
5. 5
   Step 5.

   Stir-fry the carrot in a little oil with a pinch of salt for 1 minute, then fry the ham strips for 1 minute.

   1 Carrot, in matchsticks4 slices Thick-sliced ham, cut into strips1 tbsp Cooking oil½ tsp Salt

   Stir-fry
6. 6
   Step 6.

   Pat the pickled radish dry and halve the crab sticks lengthwise.

   4 Yellow pickled radish strips4 Crab sticks (seafood sticks)

7. 7
   Step 7.

   Lay a sheet of nori shiny side down on the bamboo mat. Spread a quarter of the rice thinly over it, leaving a 3 cm strip bare at the far edge.

   4 Nori / gim sheets400 g Short-grain rice

   Assemble / plate

   Wok-chan's tip鑊仔貼士

   Wet your fingers to stop the rice sticking, and keep the layer thin: a grain or two deep is enough.
8. 8
   Step 8.

   Line up a quarter of each filling across the rice nearest you.

   3 Egg200 g Spinach1 Carrot, in matchsticks4 Yellow pickled radish strips4 Crab sticks (seafood sticks)4 slices Thick-sliced ham, cut into strips

9. 9
   Step 9.

   Lift the mat and roll away from you, tucking the fillings in tightly, then squeeze the roll gently along its length. The bare strip seals the roll.

   4 Nori / gim sheets

   Simple wrapping
10. 10
    Step 10.

    Brush the outside with sesame oil and repeat with the remaining sheets.

    1 tsp Sesame oil (for the spinach and brushing)4 Nori / gim sheets

11. 11
    Step 11.

    Slice each roll into 1.5 cm rounds with a sharp knife, wiping it with a damp cloth between cuts.

    4 Nori / gim sheets

    Knife work