Korean Rice Rolls

Step 1

Rinse the 2 cups sushi rice in cold water until the water runs clear. Combine with 2.5 cups water in a rice cooker or pot and cook until tender, about 20 minutes.

Step 2

While the rice cooks, cut the 1 carrot into thin matchsticks. Blanch the 4 oz spinach in boiling water for 30 seconds, then drain, squeeze dry, and season with a pinch of salt and 1 tsp sesame oil.

Step 3

Beat the 3 eggs with a pinch of salt. Cook in a lightly oiled skillet over medium heat, tilting to make a thin omelet. Cook until set, about 2 minutes per side, then slice into strips.

Step 4

When the rice is done, transfer to a large bowl. Gently fold in the remaining 1 tbsp sesame oil and 1 tsp salt. Let cool until warm, not hot.

Step 5

Place 1 nori sheet shiny side down on a bamboo mat. Spread about 1 cup of rice evenly over the nori, leaving a 1-inch strip at the top edge.

Step 6

Arrange a line of carrot, egg, and spinach across the rice. Roll tightly from the bottom, using the mat to press firmly. Seal the edge with a few grains of rice.

Step 7

Brush the roll with a little sesame oil and sprinkle with sesame seeds. Slice into 1-inch pieces with a sharp knife, wiping the blade between cuts.