Korean Rice Logs

Ingredients:
Sticky white rice or brown rice
Pack of roasted seaweed (nori) sheets
Sesame oil
Sea salt

Directions:
For white rice, cook 1 cup of rice with 1 and 1/2 cups of water. For brown rice, cook 1 cup of rice with 2 cups of water. Bring water to a boil and then turn heat to low setting and cook with lid on until rice is done.
Once the rice is ready, add sesame oil and sea salt, to taste. Be sure to add just a half teaspoon of sesame oil at a time, since authentic sesame oil is very flavourful and you won't need much. Taste frequently as you add sesame oil and salt and mix
If your seaweed sheets are larger than about 4 inches by 2 inches, cut them to this size with scissors. Use a spoon to place a small amount of rice/sesame oil mixture onto each small sheet of seaweed, roll each one up with your fingers, and gobble them up.
If you'd like, you can add some carrots and/or spinach to the top of the rice before rolling up the seaweed. Typically, Koreans will shred carrots and lightly sautee them before adding. Spinach is usually boiled until bright green (only about a minute) and then mixed with a small amount of sesame oil and sea salt before adding.
This recipe has quite a different taste compared to sushi rolls that have become really popular over the past several years. The main difference is that sushi rolls use rice that has been mixed with a combination of brown rice vinegar and sugar.

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