Kimbap (Korean-style seaweed roll)｜Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]

Cut the toasted nori in half lengthwise.
Cut off the tip of the cucumber, cut it vertically into quarters, cut off the seeds, and then cut in half again into sticks.
Peel the carrots, cut into 7-8 mm thick pieces, and cut into 7-8 cm square sticks.
Cut the pickled radish into sticks and the crab sticks in half.
Cut the roast ham and sliced cheese into 7-8mm sticks.

Add (A) to warm rice, mix evenly in a cutting motion, and remove from the heat.

Heat sesame oil in a frying pan, add carrots and fry for 4-5 minutes while rolling.
After seasoning with salt (for frying), take it out and remove the heat.

Put 2 on the wrap appropriately.
Place pickled radish, cucumber, carrot, roast ham, sliced cheese, and crab sticks in the center of the rice, then place a smaller amount of rice on top than the rice underneath.

Wrap the front side and the back side of the wrap together, twist both ends like candy, wrap tightly, and arrange so that the whole thickness is the same as a stick.

のりを敷き5をのせて手前から軽く巻く。
再度ラップで包み、キャンディ状にぴったりと包み、焼きのりとご飯が馴染むまで10分程置いておく。

ラップを外し、ごま油(仕上げ用)を上部にごま油(仕上げ用)を軽く塗り、白いりごまを振りかける。
好みの厚さに切り、お皿に盛り付けたら完成。