Ingredients
Method
In a large bowl, combine the cooked rice with sesame oil and salt. Mix well until the rice is evenly seasoned.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour in the beaten eggs, swirling the pan to create a thin omelet. Cook until just set, then flip and cook the other side for another minute. Remove from the pan and let cool before slicing into thin strips.
Place a sheet of nori on a bamboo sushi mat or a clean cutting board, shiny side down.
With wet hands, take about a cup of the seasoned rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
In the center of the rice, layer with chopped kimchi, shredded mozzarella cheese, julienned cucumber, julienned carrot, and strips of the omelet.
Starting from the bottom edge, gently roll the kimbap away from you, pressing tightly but not too hard to avoid squishing the filling. Roll until you reach the exposed edge of the nori, then seal it with a little bit of water.
Repeat the process with the remaining nori sheets and filling ingredients.
Using a sharp knife, slice the kimbap rolls into bite-sized pieces.
Sprinkle sesame seeds over the sliced kimbap for added crunch and flavor.
Prep Time: 20 min | Total Time: 40 min | Servings: 2-4
- Presentation Tips: Arrange the sliced kimbap on a platter, garnished with extra sesame seeds and a small bowl of soy sauce for dipping. You can also add pickled radish on the side for an additional flavor contrast!