Kim Bap (Korean Rice Rolls)

If you love sushi, try this healthy and delicious Korean rice roll. Serve with your favorite dipping sauce. Serves 4.

Ingredients

4 cups	960 ml	hot cooked rice
1/2 teaspoon	2.5 ml	soy sauce
1 teaspoon	5 ml	rice vinegar
1/2 teaspoon	2.5 ml	dark sesame oil
1		small carrot, julienned
4		kim (fresh seaweed) sheets
2		eggs, beaten
1/2 teaspoon	2.5 ml	sesame oil
10 ounces	285 g	frozen spinach, thawed and drained
1/2 teaspoon	2.5 ml	soy sauce
1 tablespoon	15 ml	sesame seeds, toasted
4		pickled yellow radish slices

Let the hot cooked rice cool a bit. Meanwhile, mix the rice with the soy sauce, rice vinegar and dark sesame oil.
Fry the beaten eggs as if making a pancake, then cut the egg pancake into strips.
Mix the thawed, drained spinach with the soy sauce and sesame oil.
To assemble, place a kim (seaweed) sheet on a bamboo roller. Spread the rice over about 2/3 of the sheet, then lay the spinach, julienned carrot and egg strips on top. Sprinkle with toasted sesame seeds and roll up tightly.
Cut into 1/2-inch rounds and serve with the pickled yellow radish.