Gimbap Sushi

Prepare the ingredients as instructed above.

Cook rice according to package instructions. Season with salt and pepper, fluff with a fork, and set aside to cool.

Prepare Korean potato salad: Bring a pot of water to boil. Add potatoes and bring to a boil for 4 minutes. Add in the eggs. Cook for 8 minutes more, then remove the eggs and cook potatoes until tender. Then drain. (run cool water over the eggs).

Sprinkle salt over cucumber and onion. Let sit for 10 minutes, rinse, and squeeze out excess water.

Peel eggs, separating whites from yolks. Dice egg whites and mash yolks separately.

In a bowl, combine mayonnaise, onion, cucumber, carrots, diced egg whites, and apple chunks. Season with salt and pepper. Garnish with mashed yolks and refrigerate until serving.

Prepare gimbap sushi: Melt butter in a nonstick skillet over medium-low heat. Crack eggs into skillet. When whites are mostly firm, flip the eggs carefully. Lightly dust both sides with flour and drizzle with soy sauce mixed with maple syrup. Cook for 1 minute more. Remove from skillet and cut in half.

Lay a sheet of nori on a bamboo sushi mat (or towel lined with plastic wrap). Evenly spread cooled rice over nori, leaving a 1-inch border at the edges.

Arrange cheese slices, avocado slices, mayonnaise, and prepared eggs over rice. Roll sushi firmly using the mat, pressing gently to seal. Slice roll into 6–8 pieces, wiping the blade clean between cuts.

Prepare spritzer: mix pineapple juice, orange juice, and sparkling water. Stir gently and serve immediately.

Serve gimbap sushi with kimchi, Korean potato salad, and pineapple orange spritzer.