Gimbap

As soon as the Niigata Koshihikari rice is cooked, loosen it with a spoon, and add the white sesame seeds and seasoning (1 teaspoon salt and 1 tablespoon sesame oil). Set aside to cool;
Beat the eggs, add the mirin as seasoning. Pour the eggs into a wok heated with oil. Make egg sheets over medium heat. Set aside to cool, then cut into thick strips;
Cut the carrot into strips and pour into the wok, add a bit of salt and sesame oil to taste and stir-fry until soft;
Cut the cucumber into sticks and set aside;
Put one sheet of seaweed onto the sushi mat, then level out an appropriate amount of rice onto the seaweed, leaving a margin of around 3cm on the edges. Put the egg, carrot, kimchi, crab stick and cucumber on the rice;
Roll up the sushi mat and hold firmly so the seaweed roll will stay firm; 7. Brush a thin layer of sesame oil on the roll. Cut up and ready to serve.

	(3-4 servings)
	Korean kimchi 160 g
	Cucumber 1 pc
	Eggs 3 pcs
	Carrot 1 pc
	Crab sticks about 6 pcs
	Niigata Koshihikari rice (uncooked) 600 g
	Korean organic seaweed (for gimbap) 4 sheets
	Selected toasted white sesame seeds 160 g
	Salt 2 teaspoons
	Kuki sesame oil 2 teaspoons
	Mirin 1 tablespoon
	Sushi mat

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