Kimbap Korean Seaweed Rice Rolls

Ingredients

• For the Rice:
• 2 cups cooked short-grain white rice
• 2 teaspoons sesame oil
• 2 teaspoons salt
• For the Filling:
• 1 carrot (peeled and julienned)
• 1 cucumber (peeled, seeded, and cut into long sticks)
• Salt (to taste)
• 2 large eggs (beaten)
• 4 sheets dried seaweed (nori)
• Optional: 8 ounces cooked bulgogi
• 1 (10-ounce) bag frozen chopped spinach (cooked and squeezed dry)
• 1/2 cup pickled radishes (drained and cut into long strips)
• Optional: 4 sticks imitation crab (cut into long strips)

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