Kimbap (Korean Seaweed Rice Rolls) 

Ingredients:

• 2 cups cooked rice (warm)

• 4 sheets dried seaweed (nori)

• 1 carrot (cut into thin strips)

• 1 cucumber (cut into strips)

• 2 eggs (beaten and cooked as a thin omelette, sliced)

• Cooked beef or tofu (optional, sliced)

• Pickled radish strips (optional)

• 1 teaspoon sesame oil (optional)

• Salt (to taste)

Instructions:

1. Season the rice:
   Mix warm rice with a little salt and sesame oil.

2. Prepare fillings:
   Lightly cook carrot strips in a pan for 1–2 minutes. Keep other fillings ready.

3. Roll the kimbap:
   Place a seaweed sheet on a rolling mat or clean surface. Spread a thin layer of rice on top. Add fillings in a line across the center.

4. Roll tightly:
   Roll the seaweed tightly into a log shape. Press gently to seal.

5. Slice and serve:
   Cut into bite-size pieces with a sharp knife and serve.