Cook the rice

• Rinse the rice until the water runs clear and drain well.
• Cook the rice with the water in a saucepan until tender and fluffy.
• Stir the rice vinegar, sugar and salt into the warm rice and let it cool slightly.

Fry the shrimp

• Heat a little vegetable oil in a frying pan and sauté the garlic until fragrant.
• Add the shrimp and cook until pink and opaque.
• Season with the soy sauce and black pepper, then set aside.

Prepare the fillings

• Stir-fry the carrot strips until just tender.
• Season the blanched spinach with a little sesame oil and salt.
• Cook the beaten eggs as a thin omelette and slice it into strips.

Roll the kimbap

• Place a nori sheet on the bamboo mat and spread cooled rice over it, leaving a border.
• Arrange the shrimp, carrot, spinach, egg strips and pickled radish along one edge.
• Roll tightly with the mat and seal the edge with a little water.

Slice and serve

• Brush the rolls with sesame oil and sprinkle with sesame seeds.
• Slice into rounds with a sharp wet knife and serve.