Kimbap with Mustard Dipping Sauce

Soak 1 cup of rice for half an hour. Strain and drain well, place into a pot and add 1½ cups of cold water. Bring gently to the boil and allow to simmer until little hollows appear on the surface of the rice and most of the water has evaporated. Turn the gas down as low as you can and pop a lid on. Cook for 8 minutes and turn off. Allow the rice to sit for 10 minutes and remove into a bowl.

Mix the rice with a pinch of salt and 1 tablespoon of sesame oil. Allow to cool.

Meanwhile, blanch the garlic chives for 30 seconds in boiling salted water then drain well. Season with a little sesame oil and set aside. Repeat with the shredded carrot.

Whisk the eggs and add a dash of fish sauce, pour into a preheated lightly oiled non-stick frying pan and allow to set and cook through. Turn the omelet over and fry until golden and turn out onto a plate. Allow to cool and shred, set aside.

To make the dressing, combine all the ingredients in a bowl and set aside.

To build the kimbap, place a laver sheet onto the sushi mat and place the rice thinly over the surface leaving 1 inch clean at the top edge to allow the rolls to stick. Brush with a little white miso diluted with a little water if necessary.

Place the omelet, garlic chives, daikon and ginger in a single line along the centre of the rice and carefully roll using the sushi mat to allow you to tighten as you roll. Seal at the top edge then set the roll aside. Repeat with remaining rice and vegetables.

Cut the kimbap in half, brush with sesame oil and sprinkle with sesame seeds.

Serve with the mustard sauce.