Serves 2 portions = 4 rolls

~20 min prep · ~20 min cooking

Ingredients

• Sushi rice (dry): 200g
• Nori sheets: 4 sheets (1 sheet per roll)
• Carrot: 1 medium, julienned (about 2–3 mm wide)
• Baby spinach: 1 small bunch (washed)
• Eggs: 2–4 eggs
• Cucumber: 1 medium, cut into ≈6 mm × 6 mm square strips, length of nori
• Pickled radish (danmuji, 단무지): about 80–120 g, cut into ≈6 mm × 6 mm strips, length of nori
• Surimi (imitation crab sticks): 80–120 g, cut into ≈6 mm × 6 mm strips, length of nori
• Ham (block): ~100 g, cut into ≈6 mm × 6 mm strips, length of nori
• Cooking oil (for stir-frying & eggs)
• Seasoning for rice:
  • ½ tbsp (1½ tsp) soy sauce
  • ½ tbsp (1½ tsp) sesame oil
  • ¼ tsp MSG (optional)
• Water (for sealing nori)
• Optional garnish: sesame oil to brush, sesame seeds

Instructions

1. Start with the rice
   • Cook sushi rice: 200g rice, dry
   • When rice is cooked, mix in the rice seasoning: ½ tbsp (1½ tsp) soy sauce, ½ tbsp (1½ tsp) sesame oil, and ¼ tsp MSG. Mix gently and set aside.
2. Prepare carrots & spinach
   • Julienne the carrot into thin matchsticks (~2–3 mm wide).
   • Stir-fry the carrot briefly in a little oil; remove and set aside.
   • In the same pan, stir-fry the washed baby spinach briefly; remove and set aside.
3. Make the thin egg omelet (달걀지단)
   • Beat 2–4 eggs. No extra seasoning required.
   • Pour a thin layer into a lightly oiled pan and cook into a flat, thin omelet (like a crepe).
   • Roll the cooked omelet and slice into long strips about ~5 mm wide (or to match the other filling widths). Set aside.