Plant-Based Steak Kimbap

Method

1. Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath or a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1½ teaspoons sesame oil and ⅛ teaspoon salt. Mix well and set aside.
2. Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, red cabbage, and Plantspired Steak, seasoning the carrots with salt and pepper to taste (the steak does not need extra salt), until just tender and lightly golden. 
3. Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and ¼ teaspoon sea salt. Mix well with a large spoon.
4. Place one seaweed sheet on a work surface, rough side up. Spread 1/2 cup of seasoned rice on top of the seaweed and leave about 1 inch exposed at the top edge. Wrap another sheet of seaweed about 1 inch and press down so it will stick. Arrange a handful of each ingredient on top of 2nd layer of the seaweed sheet (where there’s no rice).
5. Place your thumbs under seaweed to support and hold the filing tightly with the rest of your fingers. Start rolling the kimbap, give a little pressure, and make it as tight as possible. Make sure the 2nd layer of seaweed wraps the filling ingredients completely before rolling with the rice-spread seaweed. Repeat with the rest of the ingredients.
6. Coat the Kimbap with plenty of sesame oil and slice it into 9 to 10 pieces. If you coat your knife with sesame oil, too, it will be easier to slice. Sprinkle some sesame seeds and enjoy!