Korean rice roll

The carrot marinade: Mix all the ingredients and put in the fridge until the rice is ready

The spinach marinade: Bring the slightly salted water to the boil. Put the spinach into the pan, and strain after 30-40 seconds. pour the cold water over the spinach and squeeze to get rid of exceed water. Mix with other ingredients and put in the fridge until the rice is ready.

The ham marinade: Mix all the ingredients and put in the fridge until the rice is ready.

The omelette: Heat a non stick frying pan with some oil. mix all the ingredients and make the omelette. The omelette should be cooked very well until springy to the touch, otherwise cannot be fit for rolling up. Cut into 4 in lengthways and set aside.

Cook the sushi rice: Rinse the rice with cold water until drained water becomes almost clean. Place in a heavy pan with measured water and bring to the boil and simmer for 5 minutes with lid on. Reduce the heat to very low and leave it for about 20 minutes or until most of the liquid is absorbed. Turn off the heat leave it for another 20 minutes. Do not open the lid during the cooking process.

Add sesame oil, salt, and sesame seeds to the boiled rice and mix together.

Prepare all the fillings, seaweed and the rolling mat. Place the seaweed on the mat. Spread evenly with the rice, over about 2/3 of the seaweed, with the uncovered part facing away from you.

Place the fillings slightly closer to you rather than the exact center of the seaweed. Do not put too much of the ingredients, or the seaweed will be too short to stick at the end when you roll up.

Roll up the mat slowly from your side, lightly holding the fillings with your fingers at the same time, and press lightly to keep shape well.

Cut into 5-6 pieces, with using a sharp knife lightly covered with oil so that the rice doesn't stick.