Kimbop (Korean Sushi)

At first glance, they do resemble the Japanese rolls that Westerners associate with sushi. But kimbap is not considered fine or fancy fare in Korea, it’s actually picnic and snack food that you eat with your hands.

Ingredients

• 1 cup of uncooked glutinous white rice
• 1 ½ cups of water
• 1 tbsp of sesame oil
• Salt
• 2 eggs, beaten
• 4 sheets sushi Nori
• 1 cucumber, cut into thin strips
• 1 carrot, cut into thin strips
• 4 slices of American processed cheese, cut into thin strips
• 4 slices of cooked ham, cut into thin strips
• 2 tsp of sesame oil

Directions:

Rinse the rice in a strainer or colander until the water runs clear

Combine the rice with water in a saucepan

Bring to a boil then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes

Spread cooked rice onto a baking sheet to cool

Season with 1 tablespoon of sesame oil and salt

While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to simmer without stirring or turning to get a flat layer of cooked egg

When egg is completely cooked, remove from skillet and set aside on a cutting board to cool

Separate the Nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet

Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice

Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape

Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces

Place on a serving plate and serve with soy sauce

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