Vegetable kimbap

Optionally de-seed the cucumber and cut into strips about a centimeter wide and the width of the seaweed. Julienne the carrot. Unwrap and separate the imitation crab.

Saute one minced garlic clove in a little sesame oil about one minute; add as much spinach as the pan holds and cook two to three minutes until completely softened.

Season the spinach with half a teaspoon each of soy sauce and toasted sesame oil; cool completely.

Slice the pickled yellow radish into centimeter-wide strips.

Rinse two cups of short grain rice under cold running water two to three minutes until it runs clear; cook in a rice cooker with the specified water and rest 10 minutes after cooking.

Beat two eggs smooth with a pinch of salt and a teaspoon of cold water.

Heat a little oil in a 12-inch nonstick skillet; add the eggs, spread evenly, turn to low and cook until barely set, covering off the heat if liquid remains.

Cool a couple of minutes, flip out, fold two to three times, slice into centimeter-wide strips and cool completely.

Saute the carrots in a little more oil two to three minutes until lightly softened but still al dente; cool completely.

Spread the rice on parchment on a rimmed baking sheet to cool to warm; brush with toasted sesame oil.

Lay a toasted seaweed sheet on the mat and cover with warm rice, leaving a two to three centimeter border at the far end; set single grains along the far edge to seal.

Stack the fillings two to three centimeters from the bottom: cucumber, carrots, imitation crab, burdock, two strips of radish, four or five omelet strips and spinach.

Roll, pressing and tucking to keep the seaweed taut so rice rings the fillings. Repeat; optionally brush with toasted sesame oil.

Trim the ends and cut into bite-sized pieces.