Kimbop (Korean Sushi)

Ingredients

• 1 cup uncooked glutinous white rice , sushi rice
• 1.5 cups water
• 1 tablespoon sesame oil
• salt to taste
• 2 large eggs , beaten
• 4 sheetss sushi nori , dry seaweed
• 1 cucumber , cut into thin strips
• 1 carrot , cut into thin strips
• 4 slices American processed cheese , cut into thin strips
• 4 slices cooked ham , cut into thin strips
• 2 teaspoons sesame oil

Instructions

1. 1

   Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.

2. 2

   While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.

3. 3

   Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.

4. 4

   Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.