Step 1 / 5
mix
rice glossy but not mashed
Season the warm rice gently with sesame oil and salt, folding rather than crushing the grains. Gimbap rice should be savory and fragrant but retain distinct grains instead of becoming sushi-like paste.
Step 1 / 5
rice glossy but not mashed
Season the warm rice gently with sesame oil and salt, folding rather than crushing the grains. Gimbap rice should be savory and fragrant but retain distinct grains instead of becoming sushi-like paste.