Kimbap

Cook 350 g rice until done, using slightly less water than usual so it doesn't turn out too sticky. Mix 1 tbsp sesame oil and salt to taste into the hot rice, spread it in a thin layer and let it cool to warm.

Cut the cucumber into thin sticks 15-18 cm long, lightly salt them and let sit for 5 minutes to release moisture, then pat dry with a paper towel.

Cut the carrot into thin strips and sauté in 1 tbsp sesame oil for 2-3 minutes until soft, salt to taste.

Blanch the spinach in boiling water for 30 seconds, immediately transfer to cold water, squeeze dry and season with 1 tsp sesame oil and a pinch of salt.

Beat the eggs with a pinch of salt, pour into a pan heated with 1 tbsp sunflower oil in a thin, even layer, and cook over medium heat for 1-2 minutes on each side. Let the omelette cool and cut into strips about 1 cm wide.

Place a sheet of nori shiny side down on a bamboo mat. Spread an even, thin layer of rice over 3/4 of the sheet, leaving a 2 cm border free at the top. Arrange the strips of carrot, cucumber, spinach and egg in rows down the center of the rice.

Lifting the mat by the bottom edge, roll it up tightly, pressing the filling evenly along the entire length – the free edge of rice will seal the seam and hold the roll together. Repeat with the remaining nori sheets and filling.

Brush the finished rolls with sesame oil and sprinkle with sesame seeds. Using a sharp knife lightly coated with oil, slice each roll into pieces 1.5-2 cm thick, wiping the blade between cuts. Serve the kimbap immediately at room temperature.