Cut the cucumber, daikon and carrots into strips.
Put the 2 cups of rice into your rice cooker bowl and fill with water to the 2 cup level line for SHORT GRAIN with water. Select the SHORT GRAIN function. Press START.
When the rice is cooked, put in another bowl and season with rice vinegar, sesame oil and sesame seeds.
Arrange the beaten egg, flour and the panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together.
To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil.
Fry the prawns, they will take 3-4 minutes to cook (depending on the size).
Make kimbap rolls as you would a Hosomaki sushi roll (see end of this section for details) but add cucumber, carrots, omelette, daikon and prawns across the centre of the roll. Cut into pieces and beautifully present.
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