Snack · 30 min · korean

Mini Kimbap Rolls

✓ USDA-verified nutrition data

Ingredients

• 4 Nori sheets
• 2 cups Cooked rice
• 2 Eggs
• 1 cup Spinach
• 1 Carrot

Steps

1. Season the warm cooked rice with 1 tablespoon of sesame oil and 1/2 teaspoon of salt, then fan it cool to room temperature. Hot rice makes nori chewy and soggy.
2. Beat the eggs with a pinch of salt and cook in a lightly oiled nonstick pan into one thin omelet, about 2 minutes. Slide out and slice into strips.
3. Blanch the spinach in boiling water for 30 seconds, squeeze completely dry, and season with a drop of sesame oil and salt. Julienne the carrot into matchsticks.
4. Lay a nori sheet shiny-side down on a bamboo mat or clean towel.
5. Spread a thin, even layer of rice over the nori, leaving a 1-inch border bare at the far edge.
6. Arrange strips of egg, spinach, and carrot in a horizontal line across the center of the rice.
7. Roll away from you, tucking tightly as you go, and seal the bare border with a dab of water. Beginner tip: a bamboo mat helps, but a clean kitchen towel works too. Brush the finished roll with sesame oil and slice into 1/2-inch rounds with a sharp, wet knife.

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