Korean Rolls

This is a Korean dish. It looks like Japanese sushi rolls but tastes different. There is no vinegar but sesame oil and salt. In the rolls, there are cheese and spicy squid jerky that Japanese sushi rolls would not use. You can change or skip some ingredients but cream cheese is unavoidable.

Ingredients (for 5 rolls)
Steamed rice　　　　　2 cups of raw rice (steam)
Sea weed “nori”　　　　5 sheets (whole)
Carrots　　　　　　　1pc
Cucumber　　　　　　1.5pcs
Cream cheese　　　　5 pcs of 20cm x 1cm stick
Korean yellow pickles　5 pcs or about 100g of slices
Eggs　　　　　　　　4 pcs
Spicy squid jerky　　　200g
Sesame oil　　　　　　30㏄
Salt　　　　　　　　　3g

How to cook
1. Mix sesame oil and salt with steamed rice.
2. Cut carrot to thin sticks. Cook with salt and pepper.
3. Cut cucumber to thin sticks and mix with some salt.
4. Slice Korean yellow pickles or use as they are if they already were sticks.
5. Cook eggs to make thin sheets. Prepare 5 sheets.
6. Place sea weed “nori” on a rolling mat. Spread steamed rice. Place egg sheet. Place pickles, cucumber, carrot, cream cheese, and spicy squid jerky.
7. Make the rolls tightly.