Korean Seaweed Rice Rolls (Gimbap)

Season steamed rice with a little salt and sesame oil.

Prepare fillings: sliced cucumber, pickled radish (danmuji), blanched carrots, and strips of omelet.

Place a sheet of dried seaweed (gim) on a bamboo mat.

Spread the rice evenly over 3/4 of the seaweed sheet.

Lay the fillings across the center of the rice.

Roll the mat tightly to form a firm log.

Brush the outside with sesam oil and slice into bite-sized rounds.