Smoked Salmon and Cream Cheese Kimbap

Ingredients

• 5 sheets Gim (Dried Seaweed Sheets)
• 4 cups Cooked Short-Grain Rice
• 1 tablespoon Toasted Sesame Oil
• 0.5 teaspoon Salt
• 6 ounces Smoked Salmon
• 4 ounces Cream Cheese
• 10 strips Pickled Burdock Root (Ueong)
• 1 medium Cucumber
• 1 large Carrot
• 5 strips Danmuji (Pickled Yellow Radish)

Instructions

1. 1

   Place the warm cooked rice in a large bowl and mix gently with sesame oil and salt. Let it cool slightly.

2. 2

   Cut the cucumber and carrot into long, thin matchsticks. Julienne the cream cheese into long strips while cold.

3. 3

   Place one sheet of gim on a bamboo rolling mat with the shiny side facing down.

4. 4

   Spread about 3/4 cup of rice evenly over the seaweed, leaving about 2 inches empty at the top edge.

5. 5

   Layer the smoked salmon, a strip of cream cheese, two strips of burdock root, radish, cucumber, and carrot across the center of the rice.

6. 6

   Using the bamboo mat, roll the kimbap firmly from the bottom, tucking the ingredients in as you go.

7. 7

   Apply a tiny bit of water or a few grains of rice to the top edge of the seaweed to seal the roll.

8. 8

   Brush the outside of the roll with a little sesame oil and slice into 1/2-inch thick rounds using a sharp, wet knife.