Mayak Kimbap (Mini Korean Vegetable Rolls) | With Piquant Dipping Sauce

Cook the sushi rice according to the package instructions. Once cooked and while still warm, stir in 1 teaspoon of sesame oil and a pinch of salt, then allow to cool to room temperature.

Meanwhile, bring water to a boil in a pot and prepare a bowl of ice water. Blanch the fresh spinach leaves in the boiling water for 30–60 seconds, then drain and immediately transfer to the ice water. Squeeze out the excess water thoroughly, place in a small bowl, season lightly with salt, and set aside.

Cut the cucumber and peeled carrot into thin matchsticks (julienne). Heat the olive oil in a pan, add the carrot, season lightly with salt, and sauté while stirring constantly for about 2 minutes, just until slightly softened but still crisp.