Gimbap (Korean Seaweed Rice Rolls)

Instructions

1. Cook short grain rice until tender, then transfer it to a wide bowl and toss gently with sesame oil and a pinch of salt, spreading it out to cool to just warm.
2. Prepare your fillings by julienning carrots and sauteing them briefly, blanching and seasoning spinach, slicing pickled radish, and cooking a thin egg omelet that you slice into strips.
3. Place a sheet of toasted seaweed shiny side down on a bamboo rolling mat, with the long edge facing you.
4. Spread a thin, even layer of rice over the bottom two thirds of the seaweed, leaving the top third bare so the roll can seal.
5. Lay your fillings in neat horizontal lines across the center of the rice, keeping the amounts modest so the roll closes cleanly.
6. Lift the edge of the mat closest to you and roll it forward over the fillings, tucking firmly as you go to create a tight, compact cylinder.
7. Brush the bare seaweed edge with a dab of sesame oil and press to seal, then rub a little oil over the outside of the roll for shine.
8. Let the roll rest seam side down for a minute, then slice it into rounds about 1.5 cm thick with a sharp, lightly oiled knife.
9. Arrange the slices on a plate, sprinkle with toasted sesame seeds, and serve at room temperature.