How to make it
9 steps. Take it one step at a time.
Rinse the rice several times
Rinse the rice several times and cook it in a rice cooker or pot. Once done, let it cool slightly.
Mix in 1 tablespoon of sesame oil and 1/2 teaspoon of salt
While the rice is still warm, mix in 1 tablespoon of sesame oil and 1/2 teaspoon of salt. Cover and set aside.
Blanch the spinach
Blanch the spinach in boiling water for 30 seconds. Drain and rinse in cold water. Squeeze out excess moisture and season with a pinch of salt and sesame oil.
1 minIn a pan with a little oil, sauté the julienned carrots
In a pan with a little oil, sauté the julienned carrots with a pinch of salt until softened.
3 minWhisk the eggs with a pinch of salt
Whisk the eggs with a pinch of salt. Pour into a flat pan to make a thin omelet. Slice the omelet into long strips.
5 minSauté the beef strips
Sauté the beef strips with soy sauce and minced garlic until fully cooked.
5 minPlace a sheet of seaweed
Place a sheet of seaweed on a bamboo mat. Spread about 3/4 cup of rice evenly over 2/3 of the seaweed.
Layer the carrots, spinach, egg strips, beef, and pickled radish
Layer the carrots, spinach, egg strips, beef, and pickled radish in the center of the rice. Roll tightly using the bamboo mat.
Brush the outside of the rolls
Brush the outside of the rolls with a little sesame oil. Slice into bite-sized rounds and serve.
A little kitchen wisdom
Ensure the rice is not too mushy; it should be slightly firm to hold the roll's shape. You can wipe the knife with a damp cloth between cuts to get clean slices.
