Kritika Handa
Cook short-grain rice and mix it with a little sesame oil, salt, and rice vinegar for flavor.
Stir-fry shrimp with garlic and a pinch of soy sauce until fully cooked, then set aside to cool.
Julienne vegetables like cucumber, carrots, and pickled radish (danmuji). Lightly sauté or blanch them for a tender texture.
Place a sheet of seaweed (nori) shiny side down on a bamboo mat. Spread an even layer of seasoned rice on top, leaving space at the edges.
Arrange the cooked shrimp, vegetables, and a strip of egg omelette or crab sticks horizontally across the rice.
Use the bamboo mat to carefully roll the kimbap tightly, pressing firmly to seal the roll.
Cut the kimbap into bite-sized slices and serve with soy sauce, wasabi, or pickled ginger for dipping.