Ingredients:

  • 2 cups (400g) cooked short-grain rice, sushi rice preferred
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) rice vinegar
  • ½ teaspoon (2.5g) salt
  • ½ teaspoon (2.5g) sugar
  • 1 can (12 ounces/340g) Spam, sliced into ¼-inch thick strips
  • 2 large eggs, lightly beaten
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 4 ounces (113g) spinach, blanched and squeezed dry
  • 4 ounces (113g) Danmuji (Korean pickled radish), sliced into strips
  • 5 sheets of Gim (dried seaweed sheets)
  • Sesame oil, for brushing the Gim
  • Water, for sealing the rolls

Instructions:

  1. In a large bowl, gently combine the cooked rice with sesame oil, rice vinegar, salt, and sugar. Mix thoroughly and set aside.
  2. Heat a non-stick frying pan over medium heat. Lightly pan-fry the Spam strips until golden brown on both sides. Set aside.
  3. In the same pan, pour the beaten eggs and cook into a thin omelet. Cool slightly, then slice into strips.
  4. Place a sheet of Gim on the bamboo rolling mat. Spread a thin, even layer of rice over the Gim, leaving about an inch of space at the top edge.
  5. Arrange the Spam, egg strips, carrot, cucumber, spinach, and Danmuji across the rice, about a third of the way up from the bottom edge.
  6. Using the bamboo mat, tightly roll the kimbap away from you, starting from the bottom edge. Moisten the top edge of the Gim with water to seal the roll.
  7. Brush the outside of the kimbap with sesame oil. Using a sharp knife, slice the kimbap into bite-sized pieces. Serve immediately.