Korean Rice Rolls

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 2 tbsp sesame oil
• 1 tsp salt
• 1 medium carrot
• 3 large eggs
• 4 oz spinach
• 4 sheets nori sheets

Instructions

1. 1

   Rinse the 2 cups sushi rice in cold water until the water runs clear. Combine with 2.5 cups water in a rice cooker or pot and cook until tender, about 20 minutes.

2. 2

   While the rice cooks, cut the 1 carrot into thin matchsticks. Blanch the 4 oz spinach in boiling water for 30 seconds, then drain, squeeze dry, and season with a pinch of salt and 1 tsp sesame oil.

3. 3

   Beat the 3 eggs with a pinch of salt. Cook in a lightly oiled skillet over medium heat, tilting to make a thin omelet. Cook until set, about 2 minutes per side, then slice into strips.

4. 4

   When the rice is done, transfer to a large bowl. Gently fold in the remaining 1 tbsp sesame oil and 1 tsp salt. Let cool until warm, not hot.

5. 5

   Place 1 nori sheet shiny side down on a bamboo mat. Spread about 1 cup of rice evenly over the nori, leaving a 1-inch strip at the top edge.

6. 6

   Arrange a line of carrot, egg, and spinach across the rice. Roll tightly from the bottom, using the mat to press firmly. Seal the edge with a few grains of rice.

7. 7

   Brush the roll with a little sesame oil and sprinkle with sesame seeds. Slice into 1-inch pieces with a sharp knife, wiping the blade between cuts.

Tools you’ll need

• bamboo mat
• rice cooker or pot
• skillet
• sharp knife

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