Cheese gimbap

Method

1. 1 Cut the mozzarella into 1 cm long strips and refrigerate until ready to roll.
2. 2 The cheese must be cold when rolled; if the cheese is soft, it will stick to the rice and the roll won't be able to be cut into neat slices.
3. 3 Make omelets into flat sheets and cut them into strips, sauté shredded carrots, and blanch spinach and drain it.
4. 4 Mix warm rice with sesame oil, salt, and roasted sesame seeds, then let it cool slightly.
5. 5 Spread the rice on the seaweed, leaving the top edge uncovered, then arrange the cheese in the middle and the other toppings on either side.
6. 6 Roll tightly, brush with sesame oil, and cut into 2 cm thick slices with a wet knife.