Wash the sushi rice thoroughly under cold water until the water runs clear. This step is crucial for removing excess starch, which ensures the rice cooks up fluffy and not sticky. After washing, drain the rice well.
In a pot with a lid, combine the washed sushi rice with 525-550 ml (about 2 1/3 cups) of water and a little salt. Bring it to a boil over medium heat.
Once boiling, cover the pot with a lid and reduce the heat to low. Allow the rice to simmer for around 15 to 20 minutes. You’ll know it’s done when all the water has been absorbed and the rice starts to stick slightly to the pot. Avoid stirring it too often to prevent crushing the rice.
While the rice cooks, prepare the marinade. In a small saucepan, heat the vinegar with the sugar and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and mix it with the marinade while it’s still warm to enhance flavor.
Next, let’s prepare the omelet. In a mixing bowl, beat the eggs along with the soy sauce and chopped green onion. Heat a non-stick frying pan over medium heat, adding a little butter.
Pour the egg mixture into the pan, tilting it to spread evenly. Cook until the omelet is just set, then roll it up carefully. Once cooked, let it cool before slicing it into strips about 1 cm wide.
Now, it’s time to prepare the asparagus. Trim off the woody ends and heat a pan over high heat with a bit of butter. Add the green asparagus, and season with salt and pepper. Sauté until they become slightly tender but still crisp, which usually takes just a few minutes.
Gather your sushi rolling mat and cover it with foil for easier cleanup. Place a sheet of nori on the mat, shiny side down, and spread a thin layer of the seasoned rice over about three-quarters of the sheet, leaving the top edge clear to seal the roll.
To prevent the rice from sticking to your fingers, keep a bowl of cold water nearby. Wet your hands before touching the rice, which will help you spread it evenly without making a mess.
Place a few strips of the omelet, sautéed asparagus, and a handful of lettuce on the rice. If you’re using smoked salmon, add it here as well for extra flavor.
Carefully lift the edge of the mat and start rolling the kimbap tightly, pressing gently as you roll to keep everything together. Once rolled, press the ends firmly to seal the roll.
With a sharp knife, slice the roll into pieces about 1 to 1.5 cm thick. To achieve clean cuts, wipe the knife with a damp cloth between slices.
Arrange the sliced kimbap on a platter and serve it alongside soy sauce, pickled ginger, and wasabi for a refreshing kick.
