Kimbap Korean Seaweed Rice Rolls

Rinse, cook, and fluff the rice.

Combine rice vinegar, sugar, sesame oil, and salt. Gently fold into the cooked rice and let it cool slightly.

Make thin omelets and slice into strips.

Sauté julienned carrots with oil and salt until slightly softened.

Blanch spinach, then season with sesame oil and salt.

Arrange all fillings (eggs, carrots, spinach, crab sticks, danmuji, bulgogi (if using)) on a cutting board.

Place a sheet of seaweed on the bamboo mat, shiny side down.

Spread a thin layer of rice evenly over the seaweed, leaving about an inch of space at the top.

Arrange the fillings horizontally across the rice.

Lift the edge of the mat and roll the kimbap tightly, pressing firmly as you go.

Brush the top edge of the seaweed with a little water to seal the roll.

Brush the finished kimbap roll with sesame oil, sprinkle with sesame seeds, and slice into bite-sized pieces using a sharp, slightly damp knife.