3 c. uncooked rice, short grain
1/4 c. white vinegar
1/4 c. sugar
2 tbsp. sweet rice wine
1/2 tsp. salt

FILLING:

4 oz. ground round
6-7 lg. dried mushrooms
1 pkg. fish cake (red), frozen
2 eggs
1/2 lb. spinach
1/2 pickled white radish

SEASONING SAUCE:

3 tbsp. soy sauce
2 tbsp. sugar
2 tbsp. sweet rice wine
1/4 tsp. salt
8 sheets kim (seaweed)

Combine the vinegar, sugar, wine, and salt in a saucepan. Bring to a boil for 30 seconds. Set aside to cool at room temperature.

Cook the rice in 4 cups water. Transfer the rice to a large mixing bowl. Add the vinegar mixture to the rice and mix thoroughly with a wooden spoon. Set aside to cool.

Prepare the fillings. Soak the mushrooms in warm water 10-15 minutes, then remove the stems and slice into 1/2 inch wide strips. Cut the fish cake into 1/4 inch thick full-length strips. Place the mushrooms and fish cake in saucepan; add seasoning sauce ingredients. Bring to a boil over medium heat; then simmer for 5 minutes. Mix ground meat with 1/8 teaspoon salt and pepper; stir fry. Set aside to cool. Beat the egg. Put a very small amount of oil into fry pan over medium heat. Pour in beaten egg to make a pancake. Cut the egg pancake into 8 long strips. Wash and cook the spinach in boiling water for 30-60 seconds. Rinse with cold water and drain well. Slice the pickled radish into 1/4 inch thick long strips, the same length as the fish cake strips.

Place a sheet of seaweed on a bamboo mat, spread 1/8 of prepared rice over half of the seaweed sheet. Place the fish cake strips on top of the rice; then put side by side a row of mushrooms, radish, egg, spinach, and meat. Roll the kim bob up in the meat. Let it set for a minute, then unroll it. (Looks like commercial biscuits in a tube). Cut the rice sandwich roll into 1 inch pieces. Serve with soups or hot tea. Variation: Other vegetables may used. Makes 8 rolls.