Instructions

1. Put about 4 cups of good quality premium sushi rice in the pot with the water. (wash the rice then cook, put water about a finger thick above the rice which is about less than 1 cm/0.4 inches) Once the rice boils, turn it down, stir, cover and let it simmer to the lowest temp for 10 minutes. Take it off and let it be under the closed lid for 5 more minutes; Fluff the rice and place in a large plastic bowl. If you have a rice cooker then follow the instructions. 
2. Make your mixing sauce by mixing up salt, vinegar until the liquid looks clear, then add sesame oil. Mix
3. rice with the mixing sauce and stir it evenly; Set aside!
4. Prepare a large plate to arrange all ingredients for kimbap by slicing it into thin strips-preferably the same size. 
5. Place on the sushi/kimbap mat dry seaweed then put a bit of rice but do not go all the way from one end to the other-try to keep it from the sides and you can adjust the thickness; again don't go too thick because it will be hard to roll. Click Here for better instruction.
6. Put the ingredients on the top side by side that you wish to use and roll it. Brush each uncut roll with sesame oil and cut into bite size rolls, but you can eat them without cutting. 
7. You can store them in an airtight container and in the fridge for up to two days although they are the best when eaten fresh.