Sea Urchin Salt Gimbap

How to make it

1. 1

   Grind the toasted sesame seeds fine and mix them with the sesame oil and salt to make the salt paste.

2. 2

   Put it in an airtight container and let it age in the refrigerator for a day.

3. 3

   Toast the gim lightly over low heat and lay it on a bamboo rolling mat.

4. 4

   Spread the warm rice over the gim in a thin, even layer.

5. 5

   The salt paste is very salty, so spread only about ¼ to ½ tsp of it in a thin line down the center of each roll.

6. 6

   Roll it up tightly, slice it, and top each piece with a little sea urchin roe to serve.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the filling is too salty, work in tofu or rice. You cannot add water to a filling, so you make more of it to dilute the seasoning.