Kimbap isn’t hard to make, but it does require a little math. Luckily, ericjoonho did all for you.
In a medium bowl, add the rice and 1 tablespoon of the sesame oil, season with salt, and gently stir together with a plastic rice scooper or rubber spatula . You’ll notice the grains start to glisten and separate thanks to the nutty sesame oil. Set the seasoned rice aside to cool if it’s not already.Grease a plate with a little sesame oil.
Lay one sheet of kimbap gim, shiny-side up, on a cutting board or clean counter in front of you, a shorter side closest to you. Spread ½ cup of the seasoned rice as evenly as you can across the entire surface area of the gim. About one-third up from the bottom, lay 6 perilla leaves over the rice and top with 2 pieces of maple-candied Spam laterally across the perilla, creating a straight pink line.Starting from the bottom, tightly roll the kimbap like a sleeping bag or cinnamon roll.
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