Kimbap with Flaked Salmon and Salted Cucumbers

1. In a medium bowl, combine cucumber with 2 teaspoons of salt, tossing to coat. Allow to sit for at least 15 minutes, then rinse and drain. Taste to check for salt level. If too salty, rinse and drain again. Squeeze out any excess moisture when cucumbers are seasoned to your taste, then toss with garlic and 2 teaspoons sesame oil.

2. Rinse rice in a few changes of water, then cook according to package directions. Once cooked, stir in 2 teaspoons sesame oil and ¼ teaspoon salt and set aside until just cool enough to handle.

3. Meanwhile, whisk together soy sauce, remaining tablespoon sesame oil, vinegar, lime juice, and ginger in a medium bowl. Stir in flaked salmon, tossing to coat. Set aside.

4. Once rice, cucumbers, and salmon are ready, assemble the kimbap. Lay a sheet of seaweed shiny side down onto a flat surface and spread ½ cup of rice over the seaweed, leaving an inch or two bare on one long end of the sheet. Lay about 2 to 3 tablespoons each of the flaked salmon, cucumbers and kimchi in horizontal rows over the rice, along with a few slices of avocado and scallions. Sprinkle with sesame seeds, then tightly roll. If needed, use water or extra grains of rice as “glue” to help seaweed adhere to itself as a roll. Repeat with remaining ingredients until you’ve assembled 5 to 6 rolls.

5. Brush exterior of rolls with sesame oil, then use a sharp, lightly oiled knife to slice rolls into approximately ¼-inch coins. Clean off knife as needed while slicing to get the cleanest cuts. Enjoy immediately, or keep covered at room temperature for up to 2 hours. Leftovers can be refrigerated and reheated after being dipped in whisked egg and fried in a little oil over medium heat until golden.

6. Alternatively, refrigerate leftovers in a covered container. When ready to enjoy, dip pieces into whisked egg and fry over medium heat for a couple minutes on each side or until golden.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.