Simple Korean Cucumber-Only Gimbap (2 Rolls, 2 Servings)

Wash the cucumber thoroughly under running water and trim both ends. Use a clean board and knife.

Quarter the cucumber lengthwise into four long sticks. If the seed center is very soft and watery, scrape out some of it with a spoon.

Let excess steam escape briefly from 300 g freshly cooked rice, then mix with 2 tsp sesame oil, 2 tsp sesame seeds and 1/4 tsp salt. Do not leave cooked rice at room temperature for long.

Place one sheet of nori shiny side down on a rolling mat. Spread half the rice (150 g) thinly, leaving a 2 cm border at the far edge.

Place two cucumber sticks lengthwise near the center. Roll firmly using the mat and seal the edge. Repeat with the remaining nori, rice and cucumber.

Rest the rolls seam-side down briefly, then lightly moisten the knife and cut each into 7–8 bite-size slices.

Serve immediately for best texture. If preparing ahead, cool promptly, refrigerate at 4°C or below and consume preferably within 24 hours.