Back to 4 servings Rice 3 cups short-grain white rice, uncooked, rinsed until the water runs clear, then cooked and cooled 1 tablespoon toasted sesame oil 1 teaspoon kosher salt, plus more to taste 1 tablespoon toasted sesame seeds, crushed Fillings 3 large eggs, beaten with a pinch of salt and sugar 1 large carrot, cut into thin matchsticks 8 ounces spinach, blanched and squeezed dry 2 garlic cloves, minced 4 strips yellow pickled radish (danmuji), cut into strips 0.5 pound beef skirt steak, thinly sliced; optional, or use imitation crab or tuna mayo 1 tablespoon soy sauce, for the beef 1 teaspoon brown sugar, for the beef Assembly 5 sheets gim (roasted seaweed sheets), Korean nori vegetable oil, for cooking the eggs, carrot and beef 1 tablespoon toasted sesame oil, for brushing the rolls
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1 Step 1: Mix the cooled rice with the sesame oil, the 1 teaspoon salt and the crushed sesame seeds. Cover with a towel so it stays moist.2 Step 2: Season the blanched spinach with the minced garlic, a pinch of salt and a few drops of sesame oil. Set aside.3 Step 3: Toss the carrot matchsticks with a pinch of salt, rest 5 to 10 minutes, squeeze out the water, then saute in a little oil over medium-high heat for 1 to 2 minutes, keeping some crunch.4 Step 4: Toss the beef with the soy sauce, brown sugar and a little sesame oil. Cook in a hot pan over medium-high heat, stirring, until cooked through, about 3 to 4 minutes.5 Step 5: Pour the beaten eggs into a lightly oiled nonstick pan over medium-low heat to form a thin, even sheet. Cook until the bottom is set and the top is nearly set, about 2 to 3 minutes, then flip briefly or cook gently until fully set but still bright yellow, not browned.6 Step 6: Cool the omelet slightly, then cut it into strips about 1/2 inch wide.7 Step 7: Place a sheet of gim shiny side down on a bamboo mat. Spread about 3/4 cup of rice in a thin layer over the bottom three-quarters, leaving about 2 inches bare at the top edge. Wet your fingers if the rice sticks.8 Step 8: Lay the egg, spinach, carrot, radish and beef in a neat line across the centre of the rice, not overfilled.9 Step 9: Roll the mat away from you, pressing firmly as you go, so the bare strip seals the roll. Set seam side down and repeat with the remaining sheets.10 Step 10: Brush the rolls with sesame oil and rest them 5 minutes. Slice with a very sharp knife, wiping the blade with a damp cloth between cuts.getsaucepan.com/r/305ba4ec-12fc-59c5-914d-0f0ffa6a9f9a
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