A delightful twist on the classic Korean Kim Bap, these rolls are packed with fresh vegetables and seasoned rice, perfect for a light meal or snack.
Cook the rice according to package instructions and let it cool slightly.
Use short-grain rice for the best stickiness and texture.
Mix the rice with rice vinegar, soy sauce, and sesame oil.
Gently fold the seasoning into the rice to avoid breaking the grains.
Fry the eggs into a thin omelet and slice into strips.
Cook the eggs on low heat for an even texture.
Blanch the spinach and squeeze out excess water.
Blanching helps retain the vibrant green color of the spinach.
Lay a nori sheet on the bamboo mat, spread a thin layer of rice over it, leaving a small border at the top.
Wet your fingers to prevent the rice from sticking while spreading.
Arrange the carrot, cucumber, spinach, and egg strips on the rice.
Place the fillings evenly to ensure a balanced roll.
Roll the nori tightly using the bamboo mat and seal the edge with a bit of water.
Apply gentle pressure while rolling to keep the fillings intact.
Slice the roll into bite-sized pieces and sprinkle with sesame seeds.
Use a sharp knife and wipe it clean between cuts for neat slices.
Serve the rolls with soy sauce or your favorite dipping sauce.
Arrange the slices on a plate for an appealing presentation.
