- 4 sheets toasted gim or nori seaweed
2 cups warm cooked shortgrain white rice
1⁄2 teaspoon coarse salt
1⁄2 teaspoon sugar
4 teaspoons rice vinegar
1 thin egg omelet
sliced into ribbons
1⁄2 cup sauteed spinach
1 large carrot, cut into matchsticks
A few strips pickled daikon
4 slices American cheese
4 slices deli ham
Lay one piece of seaweed on a sushi rolling mat or on a large piece of plastic wrap. Mix the rice with the salt, sugar, and vinegar and spread one-quarter of it in a thin layer over the entire piece of seaweed. Arrange one-quarter of the egg, spinach, carrot, and
pickled daikon, and 1 slice each of American cheese and ham evenly over the rice.
Use the mat to help you roll the gimbap into a tight cylinder.
Repeat the process with the remaining ingredients to make 3 more rolls. Use a sharp knife to slice the rolls in sushi like pieces,
dipping the blade in water before each cut.
- Eggs, Breakfast/Brunch
- North American