Korean-Style Seaweed Rice Rolls

Instructions

1. 1

   Rinse the rice twice and soak for 15 minutes before cooking in a rice cooker to make it fluffier.

2. 2

   Prepare other ingredients: julienne the carrot and blanch the spinach. If preferred, lightly stir-fry the carrot.

3. 3

   Use filtered water for blanching spinach to ensure safety and health.

4. 4

   Add 1g of salt and a few drops of oil to boiling water before blanching spinach to retain its green color. Blanch for one minute, then cool and drain.

5. 5

   Mix 5g of starch with three tablespoons of water to make a slurry, then add to beaten eggs with 1g of salt. Strain the mixture for a smoother omelet.

6. 6

   Heat a non-stick pan with a little oil, pour in the egg mixture, and cook until set. Flip and cook the other side, then cut into strips.

7. 7

   Stir-fry beef slices with 10ml each of cooking wine, light soy sauce, and dark soy sauce until cooked.

8. 8

   Fluff the cooked rice and mix with 1g of salt and 5ml of sesame oil. Let cool to room temperature.

9. 9

   Prepare the spinach and ham by cutting into strips. Arrange all ingredients for rolling.

10. 10

    Place a seaweed sheet on a bamboo mat, layer with carrot, egg, ham, spinach, and beef. Roll tightly using the mat.

11. 11

    Spread half of the seasoned rice on another seaweed sheet, place the rolled fillings on top, and roll again using the bamboo mat.

12. 12

    Seal the roll with a bit of sesame oil to keep the seaweed from drying out.

13. 13

    Slice the roll with a sharp knife, wiping the blade clean between cuts for neat slices.

14. 14

    Serve and enjoy the visually appealing and tasty seaweed rice rolls.