Kim Bap (Korean Rice Rolls) - cooking recipe

Ingredients

4 cups hot cooked rice
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1/2 teaspoon dark sesame oil
4 sheets kim fresh seaweed
1 small carrot, julienned
2 eggs, beaten
10 ounces frozen spinach, thawed and drained
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
4 slices pickled yellow radishes
1 tablespoon sesame seeds, toasted

Preparation

Let rice cool a bit.
Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
Fry eggs as if it were a pancake.
Cut egg into strips.
Mix spinach with sesame oil and soy sauce.
To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
Sprinkle with sesame seeds and roll like a jelly roll.
Cut into 1/2 inch rounds.
You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.