First Time Making Kimbobs

I was supposed to make kimbobs yesterday with my sister, Gina and my mom.  I've made kimbobs a couple of times, but it's always been with either my mom or Gina.  However, I messed up my schedule and we were unable to make them together.  I had already purchased all the ingredients for the kimbobs, some of which were fresh produce.  So I decided to make them tonight with my daughter so I didn't waste the ingredients. 

You can use any veggies you like, but here is a list of what I purchased and used.  Seaweed wraps, jasmine or rice from the Asian market (it make the best sticky rice), spinach, green onions, carrots, eggs, ham, pickled radish (which is actually kind of sweet), sesame seeds, and sesame seed oil. 

My daughter helped me prepare everything.  She cut up onions and ham, cut stems off the spinach, and cracked the eggs.  I had rice cooking in the rice cooker.  The secret to "sticky rice" is the good rice from the Asian market and also you use two cups of water to every one cup of rice, and then add one more cup of water.  So if you cook three cups of rice then you use seven cups of water. 

We chopped up all the necessary ingredients and prepared them to cook.

I am thinking I was not supposed to cook the green onions, but it doesn't matter.  I also did not cook the pickled radish (the yellow things at the top of the picture).  Everything else was cooked with Pam cooking spray and just a pat of butter.  I laid the spinach on a paper towel to drain excess water.  Also, I only cooked the carrots a little bit, you want them a bit crunchy.

When the rice is finished cooking, you drizzle the sesame seed oil over it and sprinkle it with sesame seeds.  My son affectionately calls this "Aunt Gina's Skunk Rice".  For some reason he thinks the sesame seed oil smells like skunk.  The first time he ate the rice prepared like this was at Gina's house, which is how it got it's name.  I told him I didn't think it was polite to say it smelled like skunk, but he replied, "Mom, I don't think that the skunk smell smells bad."  I guess it's a compliment.  Anywho, after you drizzle the rice with the oil, you mix the rice, oil and seeds all together.  Then you are ready to make the kimbobs.

I used my rice cooker spatula to spread a thin layer of rice all over the seaweed wrapper.  I put all my ingredients in a small line along the bottom of the wrapper on top of the rice.  Then I roll it up.  Once it's rolled up, it looks like a big cucumber.  I slice it it and voila, kimbobs.  I had thought I might have made my rice too sticky, but they turned out just fine.  At the Korean restaurant where I purchase kimbobs, they use beef bulgogi in their kimbobs.  You can use whatever meet you want, fish, pork, ham, or no meat at all.

Now if I only had my cheesecake to finish off this great meal.......