Kimbap: Korean Sushi

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Quantities for making ten rolls, 80-100 pieces: 

-- 1 package of nori (10 sheets)

-- 3 1/2 cups uncooked sushi rice - makes slightly over 10 loose packed cups of cooked rice; 1 cup/roll

-- 3 x (3 Tbsp cider vinegar, 3Tbsp water, 1/4 tsp salt, 1 Tbsp sugar)- slightly more than you need.

-- 8 eggs, 3tsp soy sauce, 1/4 cup chopped scallions -- make four 8" omelettes, cut into 20 strips, 2/roll.

-- 3 medium red pepper, cut into 40 strips, sauteed: 4/roll

-- 2 cups chopped spinach, squeeze dry, sautee onion, add spinach, 1/4 tsp of sesame oil; 1.5 Tbsp/roll

-- 10 scallion strips, split;  2/roll.

-- 10 yellow daikon pickle strips; 1 per roll

• Cook rice according to instructions, should be fairly dry; cool in a big wide pan, and toss lightly, sprinkling with seasoned vinegar. 
• Prepare fillings: Sautee four egg omelettes and cut into strips. Sautee vegetables and make strips.  Make strips of green scallion and yellow daikon.
• Make ten rolls, using quantities above. Stack with seam side down.
• Cut rolls by halving, then doubling up and cutting four times to make eight pieces and two ends.