Egg & Vegetable Kimbap

📝 Ingredients

• 200 g sushi rice
• 240 ml water (for the rice)
• 3 nori sheets
• 1 tbsp sesame oil + 1 tbsp sesame seeds
• 3 eggs
• 1 carrot (about 100 g)
• ½ cucumber (about 150 g)
• 100 g baby spinach
• 1 tsp rapeseed oil
• 1 tbsp soy sauce
• Salt

🍴 Utensils

• Saucepan with lid
• Fine sieve
• Non-stick frying pan with lid
• Sushi mat (or clean tea towel)
• Very sharp knife

📖 Steps

1. Rinse the rice in a fine sieve under cold water, rubbing it between your hands, until the water runs almost clear. Put it in a saucepan with the 240 ml water, bring to the boil, cover and cook for 12 min over a very low heat, then leave to rest off the heat for 10 min.
2. Meanwhile, beat the eggs with a pinch of salt. Heat half the rapeseed oil in the frying pan over a low heat, pour in the eggs and cook, covered, for 3 to 4 min, until the omelette is set but not coloured. Leave to cool slightly, then cut into 1 cm strips.
3. Peel the carrot and cut it into thin batons, then stir-fry for 2 min in the pan with the remaining oil and a pinch of salt: it should stay crunchy. Cut the cucumber into batons the length of a nori sheet, removing the seeds.
4. Wilt the spinach in the pan over a medium heat for 1 to 2 min with 2 tbsp water, then refresh under cold water and squeeze hard between your hands to remove all the water. Season with 1 tsp soy sauce and keep the rest for serving.
5. Tip the hot rice into a large dish, add the sesame oil and seeds and ½ tsp salt, then gently mix with a spatula without crushing it. Leave to cool for 10 min: piping-hot rice would make the nori go soft.
6. Place a nori sheet, shiny side down, on the mat. Spread a third of the rice in a thin layer with damp fingers, leaving a 3 cm strip free at the top. Line up a third of the omelette, carrot, cucumber and spinach along the bottom of the rice.
7. Roll up from the bottom, pressing firmly with the mat and tucking in the filling with your fingers on the first turn. Moisten the free strip with a wet finger to seal the roll, then leave it seam side down for 2 min. Repeat with the other 2 sheets.
8. Cut each roll into 8 slices with a very sharp knife, wiping the blade with a damp cloth between cuts for clean slices. Serve 6 slices per person with the remaining soy sauce.