Mayak Gimbap – Korean Rice Rolls with Dip

Cook the sushi rice according to the package instructions. Once ready, mix thoroughly with 1 tsp of sesame oil (out of the 2 tsp total) and 1 pinch of salt, then allow to cool slightly.

Meanwhile, bring a pot of water to a boil and prepare a bowl of ice water. Blanch the fresh leaf spinach for 30 to 60 seconds, then immediately transfer to the ice water to shock. Squeeze the spinach thoroughly to remove any excess liquid, place it in a bowl, season with a little salt, and set aside.

Deseed the cucumber lengthwise and cut into thin strips. Peel the carrot and cut into fine julienne strips as well. Heat the olive oil in a pan, add the carrot strips, season with a little salt, and sauté for about 2 minutes while stirring constantly, until slightly softened but still crisp-tender.