Spicy Microgreens Kimbap

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Ingredients

2	Cups	Cooked Sushi Rice
2	Tablespoons	Sesame Oil
1/2	Teaspoon	Kosher salt
4	Large	Seaweed sheets
1	Bunch	Perilla Leaves
1	Ounce	Spicy Microgreen mix (Mustard and kale are common)
4	Strips	Damnuji
8	Strips	Seasoned Burdock
1	Medium	Korean Cucumber
1	Tablespoon	Sesame oil

Drizzle the cooked sushi rice with sesame oil and salt.
Place one seaweed sheet on top of the sushi mat, with the shiny side of the seaweed facing down.
Spread a uniform layer of rice across the seaweed, leaving two inches of the top end exposed.
Arrange two or three perilla leaves evenly in the center of the rice.
Layer the cucumber strips, danmuji, 2 strips of seasoned burdock, and a spicy mix of microgreens in the center.
Roll everything up tightly on the sushi mat.
The last roll should be coated with a thin layer of sesame oil.
Cut the final rolls into 12-inch thick sections with a sharp knife.