Ingredients:

- 2 cups of short-grain rice

- 2 1/2 cups of water

- 2 tablespoons of rice vinegar

- 1 tablespoon of sugar

- 1 teaspoon of salt

- 5 sheets of dried seaweed

- 1/2 pound of protein (such as bulgogi, ham, or crab meat)

- 1 medium-sized carrot, julienned

- 1 medium-sized cucumber, julienned

- 5 strips of yellow pickled radish

- 5 strips of egg omelet

- Sesame oil (optional)

Instructions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and put it in a pot with 2 1/2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.

2. While the rice is cooking, prepare the seasoning. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt have dissolved.

3. Once the rice is cooked, transfer it to a large bowl. Add the seasoning mixture and mix well. Allow the rice to cool to room temperature.

4. In a separate pan, cook the protein until fully cooked. Cut into thin strips.

5. Cut the vegetables and pickled radish into thin, long strips.

6. To make the egg omelet, whisk 3 eggs in a bowl. Heat a small skillet over medium heat. Add a little oil to the pan and pour in the eggs. Cook until the eggs are set, then flip the omelet over and cook for another minute. Cut into thin strips.

7. To assemble the gimbap, place a sheet of dried seaweed on a bamboo mat or a piece of plastic wrap. Spread a thin layer of rice over the seaweed, leaving a 1-inch border at the top.

8. Arrange the protein, vegetables, and egg omelet over the rice.

9. Using the mat or plastic wrap to guide you, roll the gimbap tightly from the bottom up, tucking in the filling as you go. Wet the border with a little water to seal the roll.

10. Cut the gimbap into bite-sized pieces with a sharp knife. Drizzle a little sesame oil over the rolls if desired.

Enjoy your homemade Korean seaweed rice rolls!