Colorful Kimbap: Korean Nori Seaweed Rolls

• 700 grams Plain cooked rice
• 3 sheets Toasted nori seaweed
• 1 tbsp Sesame oil
• 1 dash Toasted white sesame seeds
• 1 Salt
• 1/3 Carrot
• 1 enough to fit in the rolls. Crabsticks
• 1 appropriate amount Komatsuna or other green
• 1 appropriate amount Takuan pickles or thin omelet
• 1 Sliced cheese
• 50 grams Ground meat or sliced beef

1. In a bowl, season the rice with sesame oil, toasted sesame seeds and a little salt.
2. Taste and add more salt if desired.
3. Slice the carrot into thin strips, season with sesame oil and salt.
4. Microwave for 30 seconds.
5. Slice the takuan into thin strips as well.
6. Parboil the komatsuna and drain.
7. While it's still hot, season with sesame oil and a little salt.
8. Mix together with your hands and squeeze out the excess water.
9. Add 2 teaspoons sugar, 1 teaspoon soy sauce and 1 teaspoon sesame oil to the meat and stir fry in a pan.
10. If you divide the filling ingredients into small portions like the photo, it makes assembling easier.
11. Spread rice evenly on the nori, leaving 1cm bare at the top.
12. Line the filling ingredients a little below the center of the seaweed.
13. Roll up all at once, wrapping in the filling.
14. Press firmly, in the position shown in the photo, to make a nice shape.
15. Cut as desired, arrange on a serving dish and it's done!
16. Great for bentos!
17. Leftover filling can be a side dish!
18. What to do with leftover filling?
19. Add gochujang and sesame oil and make Bibimbap.

rice, sesame oil, white sesame seeds, salt, carrot, enough, appropriate amount, appropriate amount, cheese, ground meat

Taken from cookpad.com/us/recipes/155464-colorful-kimbap-korean-nori-seaweed-rolls (may not work)