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1
Cut the nori in half.
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2
Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available).
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3
Beat an egg, season with salt, and make a flat pancake.
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4
Cut into 5 mm strips.
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5
Julienne the carrots to 5 mm thickness.
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6
Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine).
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7
Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce.
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8
Julienne the takuwan pickles into 5 mm thickness.
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9
Brown the beef in sesame oil.
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10
Flavor with yakiniku sauce.
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11
Add sesame oil, salt, and white sesame seeds to warm rice and mix.
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12
Spread the nori on a sushi mat (outer side facing down).
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13
Spread a thin layer of rice.
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14
Leave the top 1.5 cm uncovered.
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15
Make sure the bottom is well-covered.
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16
Center the meat.
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17
On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each).
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18
Start rolling from the bottom.
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19
Squeezing with both hands, roll from edge to edge, like this picture.
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20
Here, I'm squeezing lightly.
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21
Roll in the leftover nori edge.
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22
Place that edge on the bottom.
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23
Once the roll is secured, slice into whatever thickness you like.
