A fusion roll with smoked salmon, cream cheese, and pickled burdock root.
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Place the warm cooked rice in a large bowl and mix gently with sesame oil and salt. Let it cool slightly.
Cut the cucumber and carrot into long, thin matchsticks. Julienne the cream cheese into long strips while cold.
Place one sheet of gim on a bamboo rolling mat with the shiny side facing down.
Spread about 3/4 cup of rice evenly over the seaweed, leaving about 2 inches empty at the top edge.
Layer the smoked salmon, a strip of cream cheese, two strips of burdock root, radish, cucumber, and carrot across the center of the rice.
Using the bamboo mat, roll the kimbap firmly from the bottom, tucking the ingredients in as you go.
Apply a tiny bit of water or a few grains of rice to the top edge of the seaweed to seal the roll.
Brush the outside of the roll with a little sesame oil and slice into 1/2-inch thick rounds using a sharp, wet knife.
