By Chef Jo Ann Kim

July 2021

Serves 2-3


  • 1 cup short grain rice
  • 1 tbsp butterfly pea flowers
  • 1/2 tbsp rice vinegar
  • 1 rectangle piece kombu
  • pinch salt
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3 eggs
  • 1 tsp mirin
  • salt and pepper
  • 5-6 carrots, shredded
  • pinch salt
  • splash mirin
  • 1 cucumber, sliced into long strips
  • sushi seaweed sheets
  • toasted sesame and sesame oil to serve


  • Soak rice together for at least 1 hour. Make butterfly pea flower tea by simmering 1 1/2 cups water with flowers and let cool. Add vinegar. Rinse rice well and cook with 1 cup tea liquid, kombu and pinch salt. Steam on low until rice is cooked about 20 minutes.
  • Sauté carrots with a splash of water, mirin and salt until tender. Set aside.
  • Whisk eggs with a splash of water, mirin and season with salt and pepper. Cook into a rectangular shape, folding omelette as it cooks. Slice into long strips and set aside.
  • Lay a sheet of seaweed over a bamboo kimbap mat. Spread a thin layer of rice over the entire seaweed paper. Then spread the carrots into a 3 inch thick band in the middle over the rice. Lay the egg omelette and few cucumber strips into the middle of the carrots. Carefully roll the kimbap, using the bamboo mat until the kimabp is firmly sealed. Brush rolls with toasted sesame oil, and slice into pieces. Top with sesame seeds.
  • Enjoy!