How to make
To prepare the golden egg rice, heat 2 tbsp. sunflower oil in ceramic pan (with non-stick coating).
Pour the bright oriental spices - 1 level top tsp. turmeric and 3 pinches Madras curry.
Mix and pour the boiled rice into a rice cooker (measure 1 cup with a capacity of 300 ml). Season with the remaining spices: 3 pinches of ground black pepper, about 1 tsp. soy sauce, 1/2 tsp. Demerara brown sugar and Himalayan salt - by taste.
In a separate bowl, mix 1 egg with a fork and pour it over the rice in the pan. With quick movements, stir and fry for only another 2-3 minutes. Then pull it aside to cool.
Spread 1 sheet of Nori on the special mat, by placing the smooth side down and the rough side up. Spread the golden rice carefully and evenly on it, by leaving a strip without rice, about 2 cm wide, at the top and bottom of the sheet.
In the middle, arrange the fresh spinach leaves and the sliced avocado, then lightly salt them.
With the help of the mat, pick up the lower edge of the sheet and wrap the center with the filling. Roll up a tight roll evenly, like when making sushi and at the end you can very lightly moisten the end strip of nori so that it sticks firmly.
Place the kimbap on a flat wooden board and start cutting the circles with a sharp knife, which we wash, dry and slightly moisten before each cut. About 8-9 pieces are obtained.
Arrange the Korean kimbap on a platter and serve it immediately - freshly prepared.
Amazingly delicious veggie golden kimbap with avocado and spinach!
