Kimpab

1. We put a pot of water on the stove and bring it to a boil. At this time, I wash the spinach, after which we lower it into boiling water for 30 seconds. Flip the spinach into a colander, and when it cools down, squeeze it gently from excess moisture. Put the spinach in a bowl, sprinkle with salt and sprinkle with sesame oil (about 0.5 tablespoons), mix well.

2. Heat a frying pan with a little oil. While the pan is warming up, beat the eggs, pour them into the pan and cook the omelet (fry it on both sides, but try not to overcook). Transfer the omelet to a cutting board and cut into strips.

3. Peel the carrots and cut them lengthwise into long thin cubes.

4. Preheat a frying pan, greased with oil, and cook carrot sticks, ham and crab sticks in turn for a minute.

5. Put the boiled rice in a separate bowl, pour sesame oil (about 0.5 tablespoons), sprinkle with salt and mix thoroughly with a wooden or plastic spatula.

6. Put all the components of the kimpaba into bowls, remove the nori sheets from the package, prepare a cutting board and a bamboo napkin.

7. The most interesting thing! We begin the assembly:

- we put a bamboo napkin on a cutting board, we put a sheet of nori on it (with the shiny side down),

- we spread rice on the nori leaf, evenly distributing it with a thick layer, leaving about 5 cm unfilled with rice at the upper edge,

- now we put a radish bar across the nori leaf (so as to divide the rice layer in half), a few burdock roots (or cucumber, also cut with long bars), a strip of ham, two crab sticks, carrot sticks, several strips of omelet, spinach. It is best to divide the ingredients into four parts in advance so that they are evenly distributed,

- using a napkin, we roll up a sheet of nori into a roll, moisten the unfilled edge slightly with water so that it sticks,

- we repeat the same thing with the other three sheets of nori.

8. Put the rolled kimpabs on a cutting board and use a silicone brush to lubricate the surface of the algae with the remaining sesame oil on all sides.

9. We cut the kimpab into rolls and immediately serve it to the table!