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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