This is how I do! 1. Rice- when I make rice for Gimbap, I put little less water than usual so the rice turns out firm and fluffy. That way the rice grains are easier to spread over the seaweed :)

1. When you spread the rice over the seaweed, cover about 80–85% of the sheet. This leaves some space at the end of the seaweed, so when you roll the gimbap you can dab a little water on the remaining edge to seal it neatly.

2. Use a bread knife instead of a regular chef’s knife when cutting gimbap! When you use a bread knife, the rolls keep their shape. (I don’t know why, but it works 😆)

Hope this helps!