Korean Bulgogi Sushi

Instructions

1. Marinate the beef in a bowl with the soya sauce, sugar, mirin, ginger, garlic, and black pepper, cover and refrigerate for at least 2 hours, preferably overnight if you have time
2. Heat a grill pan or bbq until hot and brush with oil. Add the meat and cook on high heat for about 3 minutes until done. Add sesame seeds, and set aside to cool.
3. Cook the rice according to packet instructions, mix the hot cooked rice with all the other rice ingredients, cover the bowl with a damp tea towel, and set aside.
4. Blanch the spinach in boiling water for 1 minute, remove with a slotted spoon and squeeze all the water out. Place in a bowl with the sesame oil, garlic, and a pinch of salt and combine well set aside.
5. Put the shredded red cabbage in a bowl and marinate with the rice vinegar and a pinch of sugar. Set aside.
6. Crack the eggs in a bowl, add a pinch of salt, beat with a fork and then drizzle a few drops of oil into a small 10-12” pan on medium heat.  Pour the egg mixture into the pan, spread it into a large circle to fill the pan up.  When the bottom of the egg is cooked, flip it over with a spatula, remove it from the heat and let it cook slowly in the hot pan for about 5 minutes, then cut it into thin strips, set aside.
7. All your fillings should be ready and set close to your rolling mat: beef, egg, spinach, cucumber, carrot, red cabbage, and yellow pickled radish.
8. Place a seaweed sheet on your bamboo sushi mat and thinly spread the rice over most of the seaweed sheet, leaving about 10% of the top empty.
9. Place all the prepared ingredients on top of the rice in a horizontal line about 1/3 the way up from the bottom. 
10. Lift the bottom of the sushi mat to cover the ingredients, then continue to roll the seaweed to the top using the mat to help keep it all in place, seal with a little water, set aside, and repeat until you have used up the rice and fillings.
11. Slice the rolls into bite-size pieces and arrange them on a serving platter, ready to eat