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1
Mix the ingredients into the rice.
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2
Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice.
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3
Make the fillings ready.
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4
You can use whatever you like or have on hand.
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5
I made these with lots of filling.
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6
Cut the takuan pickles into 6-7 mm thick slices.
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7
Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices.
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8
De-seed the cucumber and slice lengthwise thinly.
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9
Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt.
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10
Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt.
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11
Cut the fish sausage into 6 to 7 mm thick pieces too.
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12
(If you're using crab sticks, split them in half lengthwise.)
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13
If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce.
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14
You can use ground beef too.
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15
Squeeze out the kimchi lightly.
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16
Spread a sheet of nori seaweed as thinly as possible with rice.
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17
Be sure not to put any rice on the edges, which will overlap.
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18
Add the fillings, and roll up fairly loosely.
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19
When the rolls are made, brush the surfaces with a little sesame oil.
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20
Put some salt on your hands and spread it lightly over the surface too.
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21
Sprinkle on some sesame seeds to taste.
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22
If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld.
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23
Cut into about 1 cm wide (rather thin) slices and they're done!
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24
Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices.
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25
(This is a no-kimchi version.)
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26
This is a kimchi version.
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27
Kimchi and rice together is sooo good!
