Atlantic Salmon & Spam Kimbap 김밥

Keith and I sometimes make our own version of Kimbap on the weekends. They are mild, tasty, and doesn't take a whole lot of time to prepare. In addition, they are easy to take for lunches or snack so we love it! According to "the internet", there are no set ingredients required to make Kimbap and they are basically seaweed and rice wrap something. Keith and I like using spam and cooked salmon, but you are free to put whatever you like.

Ingredients:

• 2 cups of short grain plain rice - cooked with plenty of water (I prefer rice to be on the sticky side than the dry side)
• 1 can of spam
• 1 fillet of salmon (roughly the size of 2 of my palms)
• 1/2 a shredded or julienned cucumber
• 1/2 a shredded or julienned carrot
• Yellow pickled radish (optional, we didn't have it this time so we didn't include it)
• 1 avocado
• Sushi nori (seaweed)
• Wasabi (tube)
• 2 tbps rice vinegar
• 2 tbps regular vinegar or apply cider vinegar
• 1 tsp sugar
• Salt / pepper

Directions:

1. Rice - use rice cooker or pot to cook rice. I usually put a little extra water when making rice for kimbap (2 cups of rice to 3-4 cups of water). You can adjust this to your own liking. After rice is cooked, let cool while mixing rice vinegar into the rice. Mix well.
2. Pickle the cucumber and carrots using regular vinegar or apply cider vinegar and sugar
3. Slice the spam into 1/4 inch slices and pan fry until fully cooked
4. Pan fry the salmon with some salt and pepper (or other seasoning according to taste)
5. Cut avocado and cooked spam into 1/4 inch strips
6. Lay out 1 sheet of sushi nori (seaweed) and sqeeze a thin stripe of wasabi from left to right
7. Take a big scoop of rice and spread evenly onto the seaweed
8. Put whatever toppings you like on like strips from left to right
9. Fold seaweed (I don't really use sushi mat or anything). Think up and over and press into a roll.

You can choose to cut the roll or not. We also sometimes wrap it in clear plastic wrap and take it to work directly like that.