Don't call it sushi...it's KIMBAP!!

So as I mentioned earlier, when I was pregnant with my first crazy kiddo I was a Korean food fanatic. Something about the garlicky and spicy flavor combinations appeased my overwhelming desire to go....I'm just gonna stop there. We all know what pregnant people want to do most of the day. This is a food blog and I shall refrain from digressing. Moving on...When I was about 8 month pregnant and inhaling everything in sight, my husband and I were invited over for dinner by a group of crazy Korean bachelors.  They thought my hubby was a bit of an oddity being a young white dude and speaking perfectly good Korean. Needless to say, they thought they'd test him out to see how good he REALLY was.   They made us a delicious traditional Korean meal and had, I'm assuming (it was all in Korean), a great conversation with Chad.  I just sat back, ate and listened.  When I saw that they had made kimbap (pronounce khee-bahp) I told them that I LOVED sushi.
"No, no. This is not sushi! This, is Kimbap!"
Well, they told me.  They were a great group of guys and gave us a wonderful lil' baby gift that we still have hanging above our son's doorway...and he is 8!  So, here's to you boys of the Korean bachelor pad.  My recipe for KIMBAP!

Truly, it's not much of a recipe as it is a procedure.  You can really put whatever the heck you want in it. 

Some things that are traditionally found are:

cucumber
carrots
avocado
fried egg
kimchi
pickled radish (takuan)
imitation crab meat
Spam

The list could go on forever.  You could even do BBQ beef and coleslaw or chicken, spinach and bacon!!

Some items that you most definitely will need are:

• Kim (roasted seaweed) - you can find this at any Asian market or I have even seen it at WalMart...if you are desperate.
• 4 cups cooked rice, short grain.  Make sure the temp is warm.  Not hot, not cold...warm.
• sesame oil
• toasted sesame seeds, ok this is optional...but if sure makes it taste and look good!
• bamboo rolling mat

First off, you will need to prep all of your fixings.  Try to cut everything about the same length and size.  I'm just nutty like that.  I also like to season my rice by mixing in a little of the sesame oil into it.  Remember, a little goes a long way!

Next, take your kim and put it on your bamboo mat.  Give about 3/4 of the kim a layer of rice (about 1 cup) leaving a 1/2 in border. 

 Then, at the bottom of you sheet you will want to put your fixings next to and on top of each other.  

Get them all comfy and cozy with each other.

Now, just roll with it baby.  You will want to try to tuck and roll to keep everything in. 

Right before you get to the end of the roll, wet the edge with a tiny bit of water and finish rolling.  Give it a few slight squeezes.  There is nothing too tricky this.  It may take a few attempts, but once you get the hang of it, it's a piece-o-cake.

To finish these little beauties up, gently slice through the rolls, wiping your knife every so often to prevent it from sticking.  Sprinkle with some toasted sesame seeds and KIMBAP!

Your finished product is a super healthy and fun snack.  You can dip them in soy sauce or just eat them plain.  Even my kiddos dig these lil' circles of deliciousness.  Get creative and experiment!  Let me know if you try them out, how it worked, and what you put in them.  Eat well my friends!!