Kimbap homemade.. how to make shushi roll.

Ingredients:Dried seaweed (nori)- 4 sheets

2 cups cooked rice

2 tsp sesame oil

2 tsp salt

1-2 spoon veneger

TRADITIONAL FILLINGS

1 carrot, cucumber, cut into long strips

2 eggs beef (bulgogi 1/2 pound of spinach, parboiled pickled radish, cut into strip simitation crab (optional) 

fishcake (optional)

ALTERNATE POPULAR FILLING SUGGESTIONS:smoked salmon and cream cheesekimchi and cheesespam, mayo, and veggiesham and cheesetuna salad with romaine lettuce and cheesefresh or seasoned vegetables for vegetarians 

Preparation:

When rice is almost cooled, mix with sesame oil, veneger and salt.

 Stir fry cucumber with a dash of salt.

 Whisk eggs until evenly yellow and fry into flat omelet.

 Cut cooked egg into long strips.

 Cook bulgogi according to recipe directions.

 Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.

 Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).

 Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.

 Lay the other fillings down on top.

 Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.

 As you continue to roll, pull the whole thing down towards the end of the bamboo mat.

 Spread a tiny dab of water along the top seam to hold the roll together.

 Set aside and continue with other seaweed sheets.

 Cut each roll into 7-8 pieces.