Kimbap

1.5 cups sushi rice, uncooked
0.5 cup rice vinegar
1 tsp salt
0.5 tbsp sugar
2 tsp sesame oil

1 package frozen spinach
1 tsp sesame oil
0.25 tsp Bragg's amino acids

1 cup matchstick carrots

1 pickled daikon radish

0.5 large cucumber, sliced

3 large eggs
0.5 tbsp sugar
0.25 tsp Bragg's amino acids

5 sheets nori

Use a very sharp knife to cut the kimbap so that you don't crush the roll.

Cook rice according to rice cooker instructions. On the stove, mix rice vinegar, salt, sugar and sesame oil. Cook until sugar and salt dissolve. Add to hot rice and mix well.

Add spinach, sesame oil and Bragg's to wok. Cook until hot. Drain spinach well using food press or your hands. Cook carrots in the same wok to use the Bragg's and oil that is already in the pan.

Cut radish and cucumber into long strips, removing all seeds from the cucumber.

Mix eggs, sugar and Bragg's well. Grease a large pan with your oil or spray of choice. Add three or four tablespoons of the egg mixture to the pan and let cook through. When the egg is cooked, fold it over to one side of the pan then add another few tablespoons of the egg mixture. Repeat process until you have a large rectangular stack of egg. Allow to cool.

Once all of your fillings are finished, lay out nori on a bamboo roller. Add rice to two-thirds of the sheet then lay toppings in a line through the center of the rice. Roll tightly. Brush the outside of the nori with sesame oil.

Allow to cool in the refrigerator to let the roll set well. Cut into six to eight pieces to serve.

Serving Size: Makes 5 rolls

Number of Servings: 5

Recipe submitted by SparkPeople user AHSTILLWELL.