김밥

Heat a pan with a dash of cooking oil and fully cook the spam.

Cut the cucumber into long strips and remove the seeds.

Grate the carrot into strips. Heat a pan with a dash of cooking oil and lightly cook the carrots over medium heat for about 1 minute. Sprinkle with ¼ tsp of sea salt.

Beat the eggs and sprinkle 4 pinches of sea salt (1 pinch per egg). Heat a pan with a dash of cooking oil, add the beaten eggs, and make a very thin omelette. Cut the omelette into long strips.

Blanch the spinach briefly in boiling water, drain, and season lightly with sesame oil and sea salt.

Prepare the fish cake by heating 2 tbsp of cooking oil in a pan. Add minced garlic and cook until fragrant. Stir in gochugaru (optional), soy sauce, sugar, and water. Cook until the sauce thickens slightly. Finish with sesame oil.

Place the cooked rice in a large bowl while still warm. Add 2 tsp sesame oil and a dash of sea salt. Mix well until evenly seasoned.

Place a seaweed sheet on the bamboo mat with the shiny side down.

Spread the rice evenly and thinly over the seaweed sheet, leaving a 1-2 inch space at the top.

Arrange the fillings neatly on top of the rice.

Roll the seaweed tightly, squeezing gently between each roll to secure the shape.

Coat the roll with sesame oil or soy sauce if desired and cut into 8 pieces using scissors or a sharp knife.