Quick & Easy Spam Kimbap

Prepare Filling Ingredients

1. First in a large mixing bowl, season hot cooked rice with 2 teaspoon or 10 ml sesame oil and ½ teaspoon or 3 g salt. Mix well. Keep covered and warm at room temperature to preserve the moisture in the rice and set aside.
2. Then in a small bowl, beat eggs with ¼ teaspoon or 1.5 g salt. Heat 1 teaspoon or 5 ml vegetable oil in a small non-stick pan (around 7-8 inches wide) on medium heat, pour in half of the beaten eggs to create a thin pancake.
3. Allow the eggs to set until 75% cooked and roll the pancake into a 1-inch wide roll.
4. Remove the egg roll from the pan and slice into two equal strips. Repeat process for remaining egg mixture. You should have 4 long strips of cooked egg.
5. Heat 1 teaspoon or 5 ml vegetable oil on low-medium heat and sauté carrots with ⅛ teaspoon or 0.75 g salt until vibrant and softened, about 1-2 minutes. Remove and set aside.
6. Slice spam into ¼ inch-thick rectangular shape pieces. Then slice each piece into half so you have two 1-inch wide strips equal in size. Fry the spam on medium heat without oil until golden brown on both sides, about 2 minutes per side. Remove and set aside.

Assemble Kimbap

1. Lay out 1 sheet of gim or nori vertically with rough side up on a clean working surface. Evenly spread out ¾ cup or 132 g of seasoned rice into a thin layer with gloved hands, clean wet fingers or with a wet rice paddle. Leave 1-inch borders at the end of the seaweed sheet.
2. In the middle of the rice, neatly place an equal portion of cooked carrots, a strip of pickled daikon, a strip of egg, two strips of spam into a pile and a folded piece of lettuce on top of everything.
3. Firmly roll the kimbap away from you tightly tucking in the ingredients. Then hold the roll until it’s set and doesn’t fall apart, about 10 seconds. Let the kimbap rest for a few minutes. Repeat this for the remaining three kimbap rolls.
4. Then place kimbap on a cutting board and brush ¼ teaspoon or 1.2 ml sesame oil all over each kimbap.
5. Evenly sprinkle sesame seeds over the kimbap.
6. Lastly, brush ½ teaspoon or 2.4 ml sesame oil onto the sides of a sharp knife and slice kimbap into ¾-inch thick pieces. Enjoy immediately or at room temperature.