Mayak Gimbap

Cook the Short-grain rice according to package instructions. Once cooked, transfer to a large bowl and season with 10 grams of Sesame oil, 2 grams of Salt, and 5 grams of Toasted sesame seeds. Mix gently and set aside to cool slightly.

Wash the Spinach thoroughly. Blanch the Spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and chop roughly. Season the Spinach with 5 grams of Sesame oil and 1 gram of Salt.

Peel the Carrots and julienne them into thin strips. Heat a small amount of cooking oil (not listed as an ingredient, assume common kitchen oil) in a pan over medium heat. Sauté the Carrots for 2-3 minutes until slightly tender, then season with 1 gram of Salt. Set aside.