Kimbap

First, prepare the spinach. Put the spinach in a heatproof bowl and pour over boiling water from the kettle, pushing the leaves under the water using a spoon to make sure they all wilt. Drain, then rinse under cold running water and squeeze out any excess liquid. Return the spinach to the bowl and add the sesame oil, a pinch of salt and the sesame seeds. Mix and set aside.

Heat half the vegetable oil in a frying pan over a medium heat and fry the carrots for 2 mins until slightly softened. Remove to a plate and set aside.

Wipe the pan clean and heat the remaining oil over a high heat. Crack the eggs into a bowl and lightly whisk, then pour into the pan and swirl the pan to coat the base. Cook briefly until just set, then transfer the omelette to a chopping board and slice into strips, about ½cm thick. Put all the filling ingredients – the danmuji, seafood sticks, hot dogs, carrots, sliced omelette and spinach – on the same tray. Mix all the ingredients for the rice with ½ tsp salt in a large bowl.