Kimbob - Korean Sushi Roll

[Phyrex]

Making the rolls:
1. Take the rolling mat and a seaweed sheet and put the seaweed with the shorter side at the front so you have more space to roll the kimbob (like in the picture with the seaweed pack)
2. Spread a thin layer of rice over the first 2/3 to 75% of the seaweed sheet
3. Add a few grains of rice to the far end of the seaweed sheet to ensure it ‘glues’ shut when it is rolled
4. Spread the carrot, spinach, egg, sausage, burdock, and radish across the sheet at about 1/3 of the rice patch
5. Roll the first part of the roll until the front part of the seaweed touches the rice, making sure to tuck in all the items
6. Squeeze pretty hard to ‘solidify’ the items and to ensure the roll doesn’t collapse when cut later
7. Continue rolling until you reach the end of the seaweed paper and squeeze again
8. Take out the roll and re-squeeze if necessary (inside the rolling mat)
9. Cut the rolls and eat or pack into a box to have for lunch the next day

ENJOY!