Kimbap is a convenient Korean dish made by rolling sesame-oil-seasoned rice, vegetables, and meat in a sheet of seaweed, then slicing it. Unlike Japanese sushi, it uses cooked fillings and sesame oil.
Mix the sesame oil and salt into the warm cooked rice, then let it cool.
Prepare the carrot, cucumber, meat, and egg separately, then cut them into strips.
Place a sheet of nori on a bamboo mat. Spread a thin layer of rice over it, arrange the fillings down the center, and roll tightly.
Cut the rolls into 2 cm slices with a sharp knife.
Serve at room temperature.
Best eaten the day it is made. Refrigerate for no more than a few hours, since the rice will harden; freezing is not recommended. Allergens: contains eggs based on the ingredient list. Check packaged product labels for other allergens.
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