Gimbap

Rinse the rice until the water runs clear, add 400 ml of water and bring to the boil. Turn the heat to the lowest setting, cover and cook until the water is absorbed.

Beat the eggs with a pinch of salt and cook a thin omelette over low heat in an oiled frying pan. Let it cool and cut into 1 cm strips.

Cut the carrot into fine matchsticks and stir-fry in a spoonful of oil with a pinch of salt until pliable.

Blanch the spinach in boiling water for 30 seconds, plunge into cold water, squeeze dry and season with a pinch of salt and 1 tsp of sesame oil.

Cut the cucumber lengthwise into finger-thick sticks, scrape out the seeds and salt lightly.

Transfer the rice to a bowl, add salt and 1 tbsp of sesame oil, mix and let it cool until just warm.

The rice should be warm: hot rice makes the nori soggy, and cold rice won't stick.

Place a nori sheet shiny side down on a bamboo mat. Spread a quarter of the rice over it in a thin layer, leaving a 3 cm strip free at the far edge. Lay the omelette, carrot, spinach and cucumber in a row.

Roll up tightly using the mat, holding the filling in place with your fingers, and press the free edge to seal. Brush with the remaining sesame oil and sprinkle with sesame seeds. Make three more rolls the same way.

Slice the rolls into 1.5 cm rounds with a sharp knife and arrange on a platter. Enjoy!

Wipe the knife with a damp towel every couple of cuts so the rice doesn't stick and the slices stay neat.