I have microwaved them on 30-40% power, checking periodically, and they were what you’d expect of kimbap texture.
But I much preferred them pan-fried from frozen – lightly oiled non-stick pan, cover till lightly brown on one side, flip, cover again. Takes no more than a few minutes, but the rice softened and fluffed up, and the seaweed crisped a bit at the edges.
Probably not very authentic, but I thought them tasty.
