Wash and drain 3 cups of rice very well. Then, put into instant pot and add 3 cups of water. Make sure the rice is level off and soak in the water. Close the lid and vent. Push manual button and adjust time for 6 minutes and natural release. After that, put the cooked rice into a mixing bowl, add 1/2 teaspoon of salt, 1 tablespoon of sesame oil and mix them well. Set it aside and let it cool off.
Peel and cut carrots into strips and stir fried them by adding 1/2 tablespoon of vegetable oil and 1/8 teaspoon of salt into a pan. Cover the lid and cook the carrots until it’s soft.
Beat the eggs, add 1/2 tablespoon of vegetable oil into a non-stick pan and turn on medium small fire to pan fried the eggs. Then, cut the eggs into strips.
Wash and soak spinach very well. Then, boil them in water. After that, drain the water and rinse it under cold water. Remove excess water by squeezing the spinach. Put the cooked spinach in a container, add 1/8 of teaspoon salt, 1 teaspoon of sesame oil and mix them well.
Cut yellow pickled radish into long strips
Now, filling ingredients are ready. Let’s wrap kimbap. First, put a nori on a bamboo sushi roll mat. Second, put a thin layer of seasoned rice on nori. Remember to leave some space at the top around 1-1.5 inch. Third, add fillings and roll the gimbap with a bamboo sushi mat. See the details in the video.
Brush or wipe some sesame oil around Korean sushi rolls.
Slice kimbap rolls into bite sized