Kim Bap (Korean Rice Rolls)

• 4 cups hot cooked rice
• 1 teaspoon rice vinegar
• 1/2 teaspoon soy sauce
• 1/2 teaspoon dark sesame oil
• 4 sheets kim fresh seaweed
• 1 small carrot, julienned
• 2 eggs, beaten
• 10 ounces frozen spinach, thawed and drained
• 1/2 teaspoon sesame oil
• 1/2 teaspoon soy sauce
• 4 slices pickled yellow radishes
• 1 tablespoon sesame seeds, toasted

1. Let rice cool a bit.
2. Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
3. Fry eggs as if it were a pancake.
4. Cut egg into strips.
5. Mix spinach with sesame oil and soy sauce.
6. To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
7. Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
8. Sprinkle with sesame seeds and roll like a jelly roll.
9. Cut into 1/2 inch rounds.
10. You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.

rice, rice vinegar, soy sauce, dark sesame oil, carrot, eggs, frozen spinach, sesame oil, soy sauce, sesame seeds

Taken from www.food.com/recipe/kim-bap-korean-rice-rolls-46970 (may not work)