Kimbap - Japanese snack

1. Rinse the rice several times, add water 1.5 cm above the grain, put on the stove. As soon as the water boils, make a low heat, cover with a lid and cook for 15-17 minutes. After a while, turn off the stove, put paper towels between the cauldron and the lid, leave for another 15 minutes.

2. Transfer the rice to a convenient bowl, pour in 1.5 tbsp. sesame oil, stir, leave to cool. The rice should be sticky.

3. While the rice is cooling, prepare takuan - pickled daikon radish. If you buy it ready-made, you can, of course, use it. Together with daikon, I marinated carrots in the same way. Carrots and radishes need to be cut into thin long strips, I do this using a grater for Korean carrots. 4. Mix salt and sugar, add rice vinegar and water, put in the microwave for 1 minute. During this time, the salt and sugar should completely dissolve. Cool the marinade, pour it over the vegetables and leave to marinate for about 30 minutes. After a while, drain the marinade, squeeze the vegetables well.

5. Beat selected eggs (if category 1 - then 3 pcs.) with a fork, add a pinch of sugar and a little soy sauce.

6. Cook the omelet in a frying pan lightly greased with vegetable oil, cut it into 1 cm strips.

7. Put a sheet of nori on a bamboo mat, cut off 4-5 cm, from the remaining strip you can later make gunkan sushi.

8. Put a layer of rice on the nori sheet, leaving 2-3 cm of nori free, so that it is easier to roll the roll later. Place crab sticks, ham (sausages), cucumber, omelette, carrots and daikon on the rice.

9. Roll the roll using a mat, trying to make the edges of the rice touch, so we get proper rolls, not snails.

10. I got 5 large rolls from this amount.

11. Cut each roll into 1 cm circles and serve with sauce. To prepare the sauce, mix soy sauce, sweet soy sauce (can be replaced with liquid honey to taste), sesame oil and chili sauce. If desired, you can sprinkle the Kimbap with sesame seeds when serving. Enjoy!