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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the sushi rice
Rinse the sushi rice under cold water until the water runs clear. Cook it according to package instructions. Once cooked, allow it to cool slightly and mix in sesame oil and salt.
- 2
- 3
Prepare the eggs
Beat the eggs in a bowl and add a pinch of salt. Cook the eggs in a non-stick skillet over medium heat until set, then remove from the pan and slice into thin strips.
- 4
Prepare the pickled radish
If the pickled radish is in large sheets, cut it into strips.
Assembly
- 5
Assemble the kimbap
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice evenly over the nori, leaving about 2 inches at the top edge.
- 6
- 7
Roll the kimbap
Starting from the bottom edge of the mat, carefully roll the nori over the fillings, using gentle pressure to form a tight roll. Continue rolling until you reach the top edge of the nori.
- 8
Slice the kimbap
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.