Place the mushrooms in a bowl of water and let them rehydrate for 10 - 15 minutes, then cut them into strips.

Next, add the strips of mushroom to the pan and saute with the tamari for 2 - 3 minutes. Remove the mushrooms from the pan and set aside.

Heat a pan over medium heat and saute the spinach with sesame oil. They should only take a minute or two to become wilted. Remove spinach from the pan and set aside.

To assemble the kimbap, place a piece of nori on a bamboo sushi roller, shiny side down. Add a layer of rice over ¾ of the nori starting with the side closest to you. Then add radish, carrots, mushrooms, tofu, and spinach in a row across the rice about 1 inch from the edge. Now roll the kimbap tightly! Slice into 8 even pieces before serving.