Sesame beef kimbap with spinach and daikon

Ingredients

For 1 serving

• Sushi rice80 g
• Nori seaweed2
• Beef top round90 g
• Soy sauce1 tablespoon
• Mirin1 teaspoon
• Garlic1 clove
• Spinach60 g
• Daikon radish50 g
• Carrots40 g
• Sesame oil2 teaspoons
• Rice vinegar1 tablespoon

Contains: gluten, soy, sesame,

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes. Transfer it to a wide bowl, season with the rice vinegar, folding it in, and let it cool to lukewarm.
3. Meanwhile cut the beef into thin strips and marinate it for 10 minutes with the soy sauce, mirin and the peeled, grated garlic.
4. In the meantime bring a small pan of water to the boil, blanch the washed spinach for 1 minute, until wilted, refresh in cold water and squeeze dry. Peel the daikon and carrots and cut them into sticks about 5 mm thick.
5. Heat half the sesame oil in a frying pan over high heat and stir-fry the beef, lifted out of the marinade, for 2 minutes, until no longer pink and the marinade has dried up; let it cool slightly.
6. Lay a nori sheet, shiny side down, on the bamboo mat, spread half the rice with wet hands leaving 2 cm free at the top, line up half the beef and vegetables and roll up tightly from the bottom; repeat with the second sheet.
7. Brush the rolls with the remaining sesame oil and slice them about 1.5 cm thick with a sharp wet knife.