Chicken Kimbap with Veggies

• Wash the rice thoroughly in several waters and drain. In a pot with a lid, boil 525-550 ml (2 1/3 cups) of water with a little salt.

  When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
• Separately we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
• Cut the chicken breast into thin strips.
  
• Season with salt and pepper and dredge in flour, then in the batter made of beaten egg, flour and cold water, then fry in a pan with hot oil until golden brown.
  
• Then on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
• To prevent the rice from sticking to your hands, wet your hands in cold water anytime you handle the rice, so it will slide easily and will be easier to spread evenly.
• Inside add the chicken, chopped vegetables and some finely chopped lettuce greens, then roll it up tightly using the bamboo Kimbap mat. After it is formed we keep it still in the rolling mat and press the ends well.
  
• When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1 – 1.5 cm (1/3 – 2/3 of an inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
  

Optionally we can add Japanese omelet to the roll:

• For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick omelet pan over medium heat with a little butter and roll the omelet as it cooks.
• When it’s ready we can cut it along in strips of about 1 cm thick and let it cool.
• Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.