Korean Seaweed and Rice Rolls 韓式紫菜飯

Ingredients
Makes 60 pieces or more

• 4 cups cooked short grain white rice
• 3 tbsp sushi vinegar
• 1 tsp salt
• 8 sheets roasted seaweed/ sushi nori
• sesame oil

Fillings

• 8 strips pickled daikon radish/sushi takuwan
• 1 carrot, boiled until tender, julienned, seasoned with salt lightly
• 3 cups spinach, blanched, seasoned with salt and sesame oil
• 3 eggs, whisked lightly with salt, pan-fried and cut into strips
• 8 slices Virginia ham, roll into rolls

Method

1. Season the rice with sushi vinegar, salt, and mix well. Set aside.
2. Prepare all the fillings on a platter.
3. Lay out one seaweed sheet with shiny side down on a bamboo rolling mat on flat surface.
4. Place a thin layer of rice evenly spread on the lower two-thirds of the seaweed sheet.
5. Place the fillings on top of the rice in horizontal way.
6. Start to roll from the side near you, roll the mat up and over the fillings.
7. Continue rolling and releasing the mat until a cylinder formed. 
8. Moisten the top edge of the seaweed sheet with a little bit of water to seal the roll.
9. Wrap the roll with the bamboo mat again to seal firmly.
10. Brush the blade of the knife with a little sesame oil before slicing. 
11. Cut the roll into bite-size pieces. If the knife gets sticky, wipe the blade with wet paper towel, and brush it with sesame oil.
12. Serve the rolls immediately!