Mayak Kimbap (Mini Korean Seaweed Rice Rolls)

Updated at: Thu, 17 Aug 2023 10:00:16 GMT

Step 1

Cook rice according to packet instructions. Once cooked, drizzle with sesame oil and sprinkle with a little salt and combine well.

Step 2

Peel carrot. Cut into matchsticks then pan fry for a few minutes in oil and sprinkle with a little salt. Set aside

Step 3

Bring a pot of water to the boil. Wash your spinach. and chop roots off. Once water is boiling, prepare a bowl of icy water. Place spinach into hot water to blanch for 1-2 minutes then place straight into the icy water. Swish around until spinach is cool then squeeze as much water out of the spinach as possible. Give it a rough chop then place into a bowl and drizzle with sesame oil and salt. Massage into the spinach and set aside.

Step 4

Wash and dry perilla leaves and slice into thin strips. Slice danmuji into thin strips.

Step 5

Cut your seaweed sheets into quarters.

Step 6

Keep a small bowl of water near by. gather all your prepped ingredients near by. Place one sheet of seaweed rough-side-up. Lightly wet your fingers and cover the bottom half of the sheet in a thin layer of rice, using your fingertips to spread it out - it doesn't have to be perfect. Place on some spinach, carrot, danmuji and perilla in a line parallel to the bottom. It looks nice if the ingredients overhang a little out the edges. Smear two grains of rice on the top edge of the seaweed to form a 'glue' then roll your kimbap up! Repeat until you've used up all your nori sheets. Brush rolls with a very very thin layer of sesame oil then sprinkle with sesame seeds and enjoy!

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