Mini Kimbap with carrots aka Mayak Kimbap

Ingredients

• 3 short grain rice cooker cups ((2 1/4 US cup or 600 g) rice, cooked)
• 2 Tbsp rice vinegar (+ 1 Tbsp (optional))
• 4 tsp sugar
• 1 tsp Sea Salt (Trader Joe's)
• 2 large carrot (, julienned)
• 1/2 tsp sugar (+ 1/2 tsp (optional))
• sesame oil
• 1 pinch sesame seeds
• salt and pepper
• vegetable oil
• 1 Tbsp soy sauce ((진간장 jinkanjang))
• 2 tsp rice or white vinegar
• 2 tsp sugar
• 1 tsp honey
• 1/2 tsp yellow mustard powder
• 1/2 tsp water

Instructions

1. 1

   Cook rice in rice cooker or in pot. Try to make rice on the dry side.

2. 2

   Saute julienned carrots on medium heat in a pan with some oil. After sauteeing for few minutes, when the carrots are almost cooked, season with salt and pepper and about 1/2 tsp to 1 tsp sugar. Transfer to a plate and let it cool.

3. 3

   Make Soy Mustard (겨자간장 Gyeoja Kanjang) by mixing soy sauce, vinegar, sugar, honey and yellow mustard.

4. 4

   Make rice seasoning by mixing vinegar, sugar and salt.

5. 5

   Once rice is cooked, transfer to a bowl and while the rice is still hot, add the vinegar seasoning. Mix the rice well while cooling it down.

6. 6

   Make mini kimbap by laying out the dried nori (gim) on the bamboo sushi rolling mat. Use as little rice as possible to ensure you will have *mini* kimbap.