Korean Vegetable Rice Bowls

Ingredients

• 1 large cucumber, halved lengthwise and seeded
• Sea salt
• 2 tsp. toasted sesame oil
• 2 tsp. rice vinegar
• 2 tsp. sesame seeds, toasted
• 2 large carrots, peeled and cut into matchsticks
• 10 oz. (315 g) baby spinach
• 2 tsp. soy sauce
• 1 1/2 tsp. canola oil
• 4 eggs
• 8 cups (40 oz./1.25 kg) warm steamed short-grain rice
• 2 cups (2 oz./60 g) bean sprouts
• 1 sheet nori seaweed, cut with scissors into thin strips
• 1 1/4 cups (5 oz./155 g) Napa cabbage kimchi
• Hot sauce for serving

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