Place the seaweed sheet with the shiny side facing outward when rolling. Spread slightly cooled rice evenly on the sheet, leaving about 1 inch at the top edge. Add your desired fillings and roll tightly from bottom to top, using gentle pressure to maintain the shape.

You can make traditional Korean gimbap with vegetables, pickled radish, and egg strips, or Japanese sushi rolls with fresh fish and cucumber. These sheets are also perfect for making hand rolls (temaki) or cutting into strips to use as a garnish for rice bowls and soups.

This item pairs excellently with seasoned rice, fresh vegetables like cucumber and carrots, pickled radish, cooked egg strips, and proteins such as tuna, salmon, or beef bulgogi. Many customers at Korean grocery Portugal also enjoy adding avocado and cream cheese for fusion-style rolls.

Store the sheets in a cool, dry place in their original packaging to maintain crispness. Once opened, keep them in an airtight container and use within 2-3 weeks for best quality. If the sheets become soft, you can briefly toast them over low heat to restore crispness.