Easy Kimbap recipe

Simple Kimbap recipe
Kimbap or Gimbap is rice, proteins and veg rolled up in sheets of nori. Techniques vary in using just 1 sheet of nori, or using rice covered sheet plus a half sheet - I find adds more structure and helps prevent more moist fillings from making the kimbap super soggy (and fall apart).
Ingredients - makes 8 kimbap rolls or 8 servings
-2 cups jasmine rice or 1 cup rice and 1 cup quinoa
-2 cups water
-1tbsp roasted sesame oil
-6 eggs
-1/2tsp salt, 6tsp water
-1tbsp oil
-1 cucumber, sliced
-1 large bunch spinach, cleaned
-1tsp oil
-2 cloves garlic, minced
-4 hotdogs or sausage, cooked and quartered
-1/2 a pickled diakon, sliced into 8-16 long thin slices
-8-16 marinated burdock weed pieces *optional
-8-12 pieces of roasted nori sheets
How to Rice:
1) Bring to a boil in small pot 2cups water and 1 cupquinoa, boil x5min, then add jasmine rice, stiring to prevent rice from sticking. Once it comes to a boil, place lid on slightly ajar (to prevent foaming over), turn down heat to low x5min. Lid fully for another 5min on low (total cook time 10min)
2) Remove off heat, mix in tbsp roasted sesame oil and set aside to cool.
How to Eggs
1) Crack eggs into medium bowl, add 1/2tsp salt and 6tsp water, mix well to scramble eggs.
2) In a frying pan on med, add a spritz of oil or a tsp of oil, cook 1/3 of the eggs and repeat with remainder of eggs, let cool, then slice into strips
How to spinach if using
1) wash and drain well
2) in a frying pan on high, heat 1tsp oil or 1-2spritzs oil, 1/4tsp salt and garlic for 1 min, then add spinach and sautee until wilted, set aside to cool
2) when cool, using hands, compress as much liquid as you can out of it
How to assemble kimbap:
1) Oil 1/2cup measuring cup and use to measure out 1/2cup seasoned rice onto a full nori sheet. Spread out rice evenly and compress rice with oiled spoon, leaving a thin band of nori without rice on top and bottom.
2) add in optional half sheet of nori, then add your fillings in center
3) wrap and roll the nori tightly- secure edge with either moistening the unriced edge with scant water - or smoosh some grains of rice on unriced edge and use them as glue to secure edge.
4) oil a very sharp knife and cut in half, then quarters and then into 8 portions or keep intact and eat like a burrito (rice stays softer longer this way)
5) eat immediately, or can be stored in fridge (just nuke 30s in microwave prior to eating)
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