Kimbap Three Ways

In a large bowl, season the cooked rice with sesame oil and mix well.

Lay a sheet of nori on a flat surface and spread an even layer of the seasoned rice over it, leaving a small border at the top.

For the classic kimbap, layer cooked spinach, carrots, egg strips, fried spam, julienned cucumber, and pickled red onions across the center of the rice.

Tightly roll the kimbap from the bottom up, using the border of nori to seal the roll.

For the kimchi cheese kimbap, prepare another nori sheet with rice. Layer a slice of American cheese, fried kimchi, and fried spam in the center.

Tightly roll the kimchi cheese kimbap and set aside.

For the ham and cheese kimbap, prepare the last nori sheet with rice. Layer a slice of American cheese, deli ham, a whole green onion, and any leftover egg strips.

Tightly roll the ham and cheese kimbap.

Drizzle a small amount of sesame oil over the finished rolls and rub it in with your hands to coat them evenly.

Sprinkle the rolls with toasted sesame seeds for garnish.

Using a sharp knife, slice the kimbap rolls into bite-sized pieces.

Serve immediately. The ham and cheese kimbap is especially good with a dollop of mayonnaise.