Kimbap (South Korea)

Preparation

1. 1

   Rinse the rice several times in clean water until it runs almost clear, then cook it with a little less water than usual (kimbap rice needs to be sticky, not soggy): season it while still warm with a tablespoon of sesame oil and a pinch of salt, then let it cool to room temperature — too hot and it will make the seaweed soggy, too cold and it won't stick well enough.

2. 2

   Prepare each filling separately: cook a thin omelette then cut it into strips, stir-fry the spinach and carrot for 2-3 minutes each, and cut the cucumber and ham into even sticks.

3. 3

   Place a sheet of seaweed on a sushi mat or a clean kitchen towel, shiny side down, and spread a thin layer of rice with damp fingertips over most of the surface, leaving about 2 cm free at the top: that bare strip is what lets you seal the roll.

4. 4

   Arrange a line of each filling right in the centre, not too much (an overfilled roll will burst open when sliced), then roll firmly using the mat, pressing tightly with each turn, until you get a compact roll; lightly moisten the bare strip of seaweed to seal it well.

5. 5

   Brush the outside with a little sesame oil for shine and flavour, then slice the roll into pieces about 1.5 cm thick with a sharp knife, wiped clean and dampened between cuts so the rice doesn't stick to the blade.

6. 6

   Serve at room temperature, never straight from the fridge: the rice would harden and the seaweed would lose its crunch.