Ingredients:

  • 2 cups (400g) short-grain rice, rinsed until water runs clear
  • 2 ½ cups (600ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5g) sugar
  • ½ teaspoon (3g) salt
  • 1 (12 ounce/340g) can Spam, cut into ¼-inch thick strips
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) honey
  • 1 teaspoon (5ml) sesame oil
  • 4 sheets roasted seaweed (gim/nori)
  • 2 large eggs, beaten
  • 1 large carrot, julienned
  • 1 English cucumber, julienned
  • 4 ounces (115g) spinach, blanched and squeezed dry
  • 4 ounces (115g) danmuji (yellow pickled radish), julienned
  • 2 tablespoons (30ml) sesame oil, for brushing
  • Toasted sesame seeds, for garnish

Instructions:

  1. Rinse the rice and cook it in a rice cooker or on the stovetop according to package directions.
  2. While the rice is still warm, gently mix in the rice vinegar, sesame oil, sugar, and salt. Let cool slightly.
  3. Cut the Spam into strips. Marinate in soy sauce, honey, and sesame oil. Fry until lightly browned. Set aside.
  4. Whisk eggs. Cook into a thin omelet. Cut into strips.
  5. Julienne the carrot, cucumber, and danmuji. Blanch and squeeze the spinach.
  6. Place a sheet of nori shiny-side down on the bamboo mat. Spread a thin, even layer of rice over the nori, leaving about an inch bare at the top edge.
  7. Arrange the Spam, egg, carrot, cucumber, spinach, and danmuji across the rice, about one inch from the bottom edge.
  8. Using the bamboo mat, tightly roll the kimbap from the bottom up. Moisten the bare nori edge with a little water to seal.
  9. Brush the finished kimbap rolls with sesame oil and sprinkle with sesame seeds. Using a sharp knife, slice into bite-sized pieces.