Kimbap

Ingredients for 4 servings:

• 300 g rice (short grain rice or sticky rice)
• 8 nori sheets (seaweed sheets), roasted
• 2 eggs
• Salt
• pepper
• 1 large carrot(s)
• 1 radish(s), pickled (alternatively gherkins)
• ½ cucumber(s)
• Vinegar
• Soy sauce
• 2 tbsp sesame seeds
• possibly wasabi paste

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Korean rice rolls

Cook the rice (using slightly less water than usual). Meanwhile, toast the sesame seeds in a pan. Then remove from the pan. Crack the eggs, whisk them with salt and pepper, and fry them in the pan as an omelet. Remove from the pan and cut into thin strips, approximately 1 cm thick. Clean the carrot and cut into thin strips. Then fry in the pan until slightly softened. Do not peel the cucumber. Halve it lengthwise, and remove the end and the flesh inside. Then cut into strips, season with salt, drizzle with vinegar, and let it sit for a while. Then fry briefly. Cut the pickled radish into strips. Place some rice (about 1/8 of the amount) in a bowl. Add a pinch of salt and sesame seeds. Carefully add the vinegar and soy sauce (1 teaspoon each) and mix until the rice has a relatively smooth consistency. Place 1 nori sheet on a bamboo mat. Spread the rice on top so that it evenly covers the sheet. Do not cover the edges (leave at least 1 cm space). Leave more space at one edge (top) (about 5 cm). Place one strip each of carrot, cucumber, radish, and omelet close together crosswise on the rice. Do not place too close to the bottom edge! Carefully roll the nori sheet tightly using the mat (not too loosely!). Stop just before the free end of the sheet and moisten it with a little water. Then roll up the rest and press down. Let the roll rest for a few minutes. Using a sharp, moistened knife, first trim off the ends of the rolls, then cut the rest into pieces about 1.5 cm thick and arrange on a plate. Dip the pieces in a mixture of soy sauce and wasabi paste to eat. Tip: Only cut them shortly before eating so the kimbap does not dry out. The rolls can also be stored in aluminum foil for one to two days. Note: The filling ingredients can be varied according to taste. Possible options include pickles, spinach leaves, fish, meat, sausage, and cheese.