Korean cuisine: kimbap

Overview

I’m very happy. Ohba is going to make kimbap, so I’ll start and give Ohba a chance to show off

I made the most common kimbap, it’s very simple, there are relatively few things, and it’s very convenient to prepare
The egg skin is made like scrambled eggs. It doesn’t have to be particularly thin, just a more even thickness. The one I made is a bit average but not eye-catching
Put the rice in a basin, add sesame oil and sesame seeds, mix well and set aside
Cut the cucumber into strips from the middle for easy cutting and placement; cut the crab sticks from the middle; cut the egg skin into wide strips; cut the sausage into strips. Plate and set aside
Spread a piece of seaweed on the bamboo curtain, spread the rice on the seaweed, be careful not to spread too much at one time, and use a rice spatula to crush the rice to achieve uniformity
Place the things you want to add on top of the bamboo curtain. You can add more if you like. Oh, and put salad dressing on the bottom
Roll up the seaweed. Do not add bamboo curtains first. Make it as tight as possible. After rolling it into a roll, roll it again with the bamboo curtain. When rolling, hold your hands tightly to let the rice and seaweed stick together
Then cut the seaweed into sections, and the plate is ready. It doesn’t look very pretty, but it tastes good. I’ve eaten all the remaining ingredients