Korean Seaweed and Vegetable Gimbap Rolls

Ingredients

• 1/2 cup Jasmine or short-grain rice
• 1 cup Water
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1/4 tsp Salt
• 1 tsp Sesame oil
• 1 tbsp Soy sauce
• 1 tsp Vegetable oil
• 1/2 medium Carrot
• 1/2 medium Cucumber
• 2 cups Spinach
• 4 sheets Korean seaweed sheets (gim)
• 1 tbsp Sesame seeds(optional)
• 1/2 tsp Optional: Korean chili flakes (gochugaru)(optional)

Instructions

1. 1

   Cook the rice: rinse rice, then simmer with water until tender (about 10 minutes). Turn off heat and let stand 5 minutes.

2. 2

   Season the rice: stir together rice vinegar, sugar, salt, and sesame oil; fold into warm rice and let cool slightly (about 5 minutes).

3. 3

   Prep vegetables: cut carrot and cucumber into thin matchsticks. Quickly wilt spinach in a dry pan or microwave-safe bowl, then squeeze dry and season with a small splash of soy sauce (about 5 minutes).

4. 4

   Stir-fry vegetables: heat vegetable oil in a pan and sauté carrot for 2–3 minutes until just tender; add cucumber for 30–60 seconds, then remove from heat (about 5 minutes).

5. 5

   Assemble rolls: place a gim sheet shiny-side down on a bamboo mat or flat surface. Spread a thin, even layer of seasoned rice over the gim, leaving a small border. Add spinach and sautéed vegetables in a line, then roll tightly into a log.

6. 6

   Slice and serve: cut into 6–8 pieces per roll. Sprinkle sesame seeds and optional chili flakes on top.