• Young Hijiki (before rehydrating): 3g 
• Egg: 1
• Bean sprouts: 20g
• Carrot: 20g
• Spinach: 20g
• Pickled radish: 1 long piece
• Kanikama (Crab sticks): 2-3
• Beef (cut into pieces): 20g
• Steamed rice: 170g
• Sesame oil (for rice): 4ml
• Salt (for rice): 0.5g
• Large Nori sheet: 1
• Sesame oil / White sesame seeds: to taste 
• Salt, Soy sauce, and Sake: to taste 
• Barbecue sauce: to taste  

How to:

1. Soak Young Hijiki in water for 6 minutes to rehydrate.
   
   

2. Preparation: Beat an egg with a little salt and fry it with sesame oil. Cut it into thin strips to match the size of the Nori. Bake eggs that are mixed well in raw eggs with a little salt and well -baked in sesame oil and cut them elongated according to the size of the seaweed.
3. Bean sprouts: Put them in a small pot with about 1cm of water, cover, bring to a boil over medium heat, then reduce the heat and steam for about 3 minutes. Drain in a colander, sprinkle with salt, mix well, let cool, then squeeze out excess water. Put them in a bowl, mix with sesame oil and white sesame seeds to taste.
4. Carrot: Slice in strips, stir-fry in sesame oil, sprinkle with a little salt when soft, stir-fry a bit more, then mix with white sesame seeds to taste.
5. Spinach: Blanch quickly in boiling water, then cool in cold water. Gently squeeze out excess water.Cut into 5cm lengths, put in a bowl, add soy sauce and sesame oil to taste and mix.
6. Pickled radish: Cut into thin, 15cm long strips, stir-fry in a pan with sesame oil until slightly browned, then add sake, remove from heat immediately, let cool on a plate.

7. Beef: Stir-fry in the pan used for the pickled radish with a little sesame oil until cooked through, then add your preferred amount of barbecue sauce.

   Let the beef absorb the flavors well, then finish by mixing in white sesame seeds. For the rice, mix sesame oil and salt to taste and let it cool well.

   
   
8. Once all the ingredients are prepared, lay the seaweed on a sushi rolling mat and spread the rice thinly. Aim for around 170g of rice for the large seaweed sheet to prevent it from collapsing.
9. Arrange the ingredients in the following order: carrot, bean sprouts, spinach, beef, pickled radish, egg, crab sticks, young hijiki. Use a rolling pin to press firmly and prevent them from scattering.
10. Cut into 8 equal pieces, arrange them on a plate, and serve.

Tip: 

• If sushi mat is not available, you could substitute it by thick towel. For rice, sticky sushi rice (Japanese rice) is recommended to be used for this recipe. 

Kimbap and sushi rolls are delicious because of the variety of flavors and textures they offer. The unique crispy texture of Young Hijiki adds a new dimension, enhancing the overall taste and complementing the other ingredients perfectly. Give it a try!