Imitation Crab Gimbap with Homemade Pickles

Ingredients

• 2 cups cups sushi rice (short-grain)
• 3 tbsp tbsp rice vinegar
• 2 tbsp tbsp sugar
• 1 tsp tsp salt
• 8 sheets sheets roasted seaweed sheets (gim)
• 10 oz oz imitation crab sticks
• 1/3 cup cup mayonnaise
• 3 eggs
• 6 oz oz fresh spinach
• 2 tbsp tbsp sesame oil
• 1 tbsp tbsp sesame seeds
• 2 cloves cloves garlic
• 1 tbsp tbsp soy sauce
• 1 cup cup pickled radish (danmuji)
• 1 medium carrot
• 1 lb lb yellow radish or daikon (for homemade danmuji)(optional)
• 1/2 tsp tsp turmeric(optional)
• 1 cup cup vinegar (for pickling)(optional)
• 1 cup cup water (for pickling)(optional)

Instructions

1. 1

   Start the homemade danmuji (day-of quick pickle): combine 1 cup vinegar, 1 cup water, 2 tbsp sugar, 1 tsp salt, and turmeric in a saucepan; bring to a boil, pour over sliced radish in a jar, and let cool while you prep (about 60 minutes).

2. 2

   Rinse the rice until water runs clear, cook with 2 1/4 cups water (25 minutes including resting), then fold in rice vinegar, 1 tbsp sugar, and 1/2 tsp salt; cool to room temperature.

3. 3

   Shred imitation crab and mix with mayonnaise, a pinch of sugar, and a dash of soy sauce; set aside.

4. 4

   Blanch spinach 30 seconds, shock in cold water, squeeze dry, and season with 1 tbsp sesame oil, minced garlic, and salt.

5. 5

   Beat eggs with a pinch of salt, cook into a thin flat omelet, cool, and cut into long strips; cut danmuji and carrot into long strips.

6. 6

   Place a seaweed sheet shiny-side down on a bamboo mat, spread 3/4 cup rice thinly over it, and arrange crab salad, spinach, egg, danmuji, and carrot in a line across the center.

7. 7

   Roll tightly with the mat, sealing the edge with a dab of water; brush with sesame oil and sprinkle with sesame seeds. Repeat for all 8 rolls.

8. 8

   Slice each roll into 1/2-inch pieces with a sharp, wet knife and serve with extra danmuji on the side.