• I made this for 2 people but if you are skilled and familiar with rolling gimbap, it probably will be enough for 3. I did 2 so there would be extra rice and spam just in case.

Make the rice

• Put the rice into a bowl and fill with water. Move the rice around to make the water cloudy. Strain the rice and repeat 2 more times.
• Add the rice to a rice cooker with 2 cups of water. Wait about 30 minutes, then turn it on to cook the rice.
• While the rice cooks, whisk together the sesame oil, salt, sugar, and vinegar.
• Dump the cooked rice into a large bowl and drizzle in the sauce. Toss the rice with the sauce for a few minutes, being gentle to not smash up the rice. Allow to rest for 30 minutes to cool, stirring occasionally.

Prep the fillings

• Bring a pan to high heat with some oil and add in the spam planks. Cook to crisp on all sides, about 10 minutes total.
• Add the tajin seasoning to the mozzarella and toss to coat.
• Optional- if you have a gas stove, you can turn a burner on and wave a sheet of nori over the burner quickly to prepare it to be rolled.

Make the rolls

• Place the nori onto a sushi mat and spread the rice onto the nori in a thin layer.
• Add the mint first, then the spam and peaches. Next add the mozarella. Refer to photos for help if needed.
• Tightly roll the kimbap, then cut it into slices.
• Stir the mayo and chili crisp to form the sauce. Serve.