In a bowl, season the rice with sesame oil, toasted sesame seeds and a little salt. Taste and add more salt if desired.
Slice the carrot into thin strips, season with sesame oil and salt. Microwave for 30 seconds. Slice the takuan into thin strips as well.
Parboil the komatsuna and drain. While it's still hot, season with sesame oil and a little salt. Mix together with your hands and squeeze out the excess water.
Add 2 teaspoons sugar, 1 teaspoon soy sauce and 1 teaspoon sesame oil to the meat and stir fry in a pan.
If you divide the filling ingredients into small portions like the photo, it makes assembling easier.
Spread rice evenly on the nori, leaving 1cm bare at the top. Line the filling ingredients a little below the center of the seaweed.
Roll up all at once, wrapping in the filling. Press firmly, in the position shown in the photo, to make a nice shape.
Cut as desired, arrange on a serving dish and it's done!
Great for bentos! Leftover filling can be a side dish!
What to do with leftover filling? Add gochujang and sesame oil and make Bibimbap.
Story Behind this Recipe
I often ate kimbap (Korean-style seaweed rolls) when I studied abroad in Korea. I really wanted to eat them in Japan, so I created this recipe! Make your own kimbap using your favorite fillings. Good for bentos, too.
Be careful not to put too much rice or filling in the rolls, or they will be hard to roll up. If you put too much sesame oil in the rice, it won't stick together! The more colorful the filling, the prettier the rolls!