Korean kimbap — rice rolls with vegetables and egg

Kimbap (or gimbap) is one of the most beloved dishes of Korean cuisine: rice rolls wrapped in nori seaweed, filled with crunchy vegetables, beaten egg and tuna. It is a practical dish served cold or at room temperature, suitable for a picnic, breakfast or a light dinner.

INGREDIENTS (for 4–6 people, about 30–35 slices):

• 3 cups sushi rice (short grain), cooked
• 5 sheets of nori seaweed
• 3 eggs, beaten
• 1 carrot, cut into thin strips
• 1 cucumber, cut into strips
• 100 g boiled spinach, well squeezed
• 1 tin of tuna in oil, drained
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• Salt to taste
• 1 tablespoon rice vinegar (optional)
• Soy sauce, for serving

PREPARATION STEPS:

1. Cook the rice according to the instructions, let it cool slightly and mix it with the sesame oil, sesame seeds, a little salt and the rice vinegar.
2. Beat the eggs with a little salt and fry them in a hot pan with a little oil as a thin omelette; then cut into strips.
3. Fry the carrot strips in a little oil until softened; boil the spinach for 1 minute in boiling water and squeeze the water out well.
4. Place the nori sheet on the bamboo mat (shiny side down) and spread a thin layer of rice, leaving about 2–3 cm empty at the top edge.
5. Place in the middle the strips of egg, carrot, cucumber, spinach and the tuna.
6. Roll up tightly with the help of the mat, moistening the free edge with a little water so it sticks.
7. Cut the roll into slices of about 2 cm with a sharp knife (coat the knife with a little sesame oil so the rice does not stick). Serve with soy sauce.

TIME AND SERVINGS:

Preparation 30 minutes, cooking 25 minutes. Serves 4–6 people.