My reprise of Korean kimbap was as beautiful and tasty as my initial attempt more than a year ago. However, this time I made a minor revision to the recipe by adding rice vinegar to the rice. The original recipe used only sesame oil for the rice dressing, but sesame oil is such a strong, deep flavor that I thought it be pleasantly mitigated by the bright acidity of the vinegar. And I was right. My kimbap had just the balance of flavors I was hoping for.
Here is a link to the Recipe and Photo on ThingsAsian.