Instructions

• 1

  In a large skillet over medium heat, heat 1 tbsp oil. Add the spinach and cook, stirring occasionally, until wilted, about 2-3 minutes. Season with salt, to taste. Transfer to plate and set aside.

• 2

  Heat remaining oil in the same clean skillet over medium. Cook Kevin's Natural Foods Korean BBQ-Style Chicken according to stove top directions. Set aside.

• 3

  Season the rice with 1 tsp salt and sesame oil in a large bowl.

• 4

  Set sushi rolling mat on clean work surface. Place 1 sheet of nori, shiny side down, on top of mat. Wet hands with water, as necessary, to prevent sticking, and spread 1/2 cup of the rice evenly over nori, leaving a 1-inch border at the top. Arrange 2 tablespoons of the cooked spinach, a few slices of chicken, a few carrots, cucumbers and peppers across the center of rice.

• 5

  Roll the sushi mat up and away from you, using your fingers to hold vegetables in place as you roll the nori. Pull the mat forward, rolling nori and rice around the filling. Continue rolling until sealed. Brush rolls lightly with sesame oil.

• 6

  Using a sharp knife, cut the roll into 6 pieces. Continue with remaining nori, vegetables, chicken and rice.

• 7

  Combine the coconut aminos and chili flakes in a small bowl. Serve with the kimbap and enjoy.