Korean Mini Gimbap

Sixty grams of spinach is blanched for only 20 seconds, chilled immediately, squeezed dry, and seasoned with a little of the sesame oil and salt. Forty grams of carrot is cut into fine strips about the same length as the pickled radish and cooked over medium heat for roughly 2 minutes. The goal is to soften it slightly while retaining its shape and natural sweetness. While 200 g cooked rice is still warm, it is mixed with the remaining sesame oil and salt plus 1 teaspoon sesame seeds, then cooled enough that it will not steam the seaweed. Each half sheet is placed rough-side up. Rice is spread in the thinnest even layer possible, leaving a 1 cm strip bare at the top for the seam. Small portions of radish, spinach, and carrot are lined up along the lower edge and pressed gently with the fingertips while the sheet is rolled tightly. Limiting the filling prevents the wrapper from splitting and keeps the finished diameter smaller than standard gimbap. A trace of sesame oil on the outside adds sheen without soaking the seaweed. After the seam has rested briefly underneath, a sharp knife cuts the roll at 2 cm intervals. Dividing the ingredients consistently among the eight half sheets gives every piece the same three-part filling and compact cross-section.