Step 1: Prepare the Ingredients

To create the perfect Spam Kimbap, it’s crucial to have all your ingredients ready before you begin rolling. Here’s how to get started:

• Cook the Rice
• Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice using your preferred rice cooker or stovetop method. After cooking, leave it covered for 10-15 minutes to let the grains firm up a bit.
• Once the rice has cooled down, season it with 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1 tablespoon of sugar. Stir gently to coat the rice evenly.
• Prepare the Spam
• Open the can of Spam and slice it into thin strips (about 1/4 inch thick). Heat a non-stick frying pan over medium heat and lightly brown the Spam slices until they're crispy on the edges, about 2-3 minutes per side. This improves the texture and flavor, making it even more enjoyable in the Kimbap.
• Prepare Vegetables
• Carrots: Peel and cut the carrots into long, thin strips using a julienne peeler or knife.
• Spinach: Blanch 1 cup of spinach in boiling water for 30 seconds, then rinse it in cold water to stop the cooking. Squeeze out excess water and set aside.
• Pickled Radish: Slice the radish into thin strips. If you don't have pre-made pickled radishes, you can pickle thinly sliced radishes in vinegar, sugar, and salt for about 30 minutes.
• Cut the Nori
• Cut your nori (seaweed) sheets in half to create smaller pieces suitable for rolling. If you prefer a larger roll, you can leave them whole as well

Step 2: Assemble the Kimbap

• Set Up Your Rolling Station
• Place a bamboo mat on a flat surface (preferably a clean countertop or cutting board). Place a sheet of nori, with the shiny side facing down, on the bamboo mat. Make sure it’s aligned properly.
• Spread the Rice
• With your hands or a rice paddle, evenly spread a thin layer of the seasoned rice over the nori, leaving about 1 inch of the top edge uncovered to seal the roll later. Press gently to ensure the rice sticks, but don't press too hard.
• Add the Fillings
• Place a strip of fried Spam in the center of the rice. Then, layer in your vegetables: a few strips of carrots, a small handful of spinach, and a few pieces of pickled radish. You can add other optional fillings like cucumber or even a slice of cheese if desired.

Step 3: Roll the Kimbap

• Roll with Care
• Starting from the edge nearest to you, carefully lift the bamboo mat and nori, then begin rolling the Kimbap away from you. As you roll, use your fingers to lightly press the ingredients into the rice, making sure everything stays tightly packed. Keep rolling until you get to the exposed edge of the nori.
• Close the roll securely.
• Once you reach the uncovered edge, wet your fingers with a bit of water and press the nori down to seal the roll. This helps the roll stay intact when slicing.

Step 4: Slice and Serve

• Cut the Kimbap
• Use a sharp knife to slice the Kimbap into bite-sized pieces, about 1 inch thick. For clean cuts, dip the knife into water between each slice.
• Serve Immediately or Pack for Later
• Serve your Spam Kimbap fresh, or wrap the rolls tightly in plastic wrap to keep them moist and fresh if you're packing them for lunch or a picnic. If you want to enjoy them later, store them in an airtight container or refrigerate for up to 1 day.