Seaweed Rolls

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2 cups short-grain Korean or Japanese rice, soaked for 20 minutes

¼ cup white vinegar plus ½ cup for soaking

5 Tbs. granulated sugar plus ½ cup for soaking

3 tsp. salt

1 cucumber, peeled

2 long carrots, scraped and trimmed

1 pickled yellow Korean radish or Japanese daikon

4 large eggs

1 Tbs. vegetable oil

1 bunch (about ½ lb.) spinach, rinsed, trimmed and blanched

8 dried Korean pyogo or shiitake mushrooms, soaked in warm water for 20 minutes

2 Tbs. soy sauce

2 Tbs. cooking wine

10 sheets laver or Japanese nori, about 7 inches square

Sesame oil for brushing

Sesame seeds for sprinkling

Pickled ginger slices for garnish

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