Easy Kimbap (Korean Sushi Roll)

mykoreankitchen.com

Clamfritter

4 dried seaweed sheets (gim / sushi nori)

120 g spinach (4.2 ounces), regular or baby spinach

2 eggs , beaten

½ carrot (120g / 4.2 ounces), julienned

2 to 4 imitation crab sticks (depending on the length), cut in half length ways

4 sticks BBQ Kimbap ham , cut into long strips if you didn’t buy the pre-cut version (available at a Korean grocery store)

4 yellow radish pickle (danmuji), cut into long strips if you didn’t buy the pre-cut version (available at a Korean / Japanese grocery store)

12 strips seasoned edible burdock root (optional), (available at a Korean grocery store. You can buy the one that’s packaged together with yellow radish pickle like this picture. It’s also sold individually.)

2 ½ cups steamed short grain rice

2 Tbsp sesame oil , divided

3/8 tsp fine sea salt (or more to taste), divided

Directions at mykoreankitchen.com

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