Sunday, March 23, 2014

Kimbap homemade.. how to make shushi roll.


Ingredients:Dried seaweed (nori)- 4 sheets
2 cups cooked rice
2 tsp sesame oil
2 tsp salt
1-2 spoon veneger
TRADITIONAL FILLINGS
1 carrot, cucumber, cut into long strips
2 eggs beef (bulgogi 1/2 pound of spinach, parboiled pickled radish, cut into strip simitation crab (optional) 
fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:smoked salmon and cream cheesekimchi and cheesespam, mayo, and veggiesham and cheesetuna salad with romaine lettuce and cheesefresh or seasoned vegetables for vegetarians 
Preparation:

When rice is almost cooled, mix with sesame oil, veneger and salt.
 Stir fry cucumber with a dash of salt.
 Whisk eggs until evenly yellow and fry into flat omelet.
 Cut cooked egg into long strips.
 Cook bulgogi according to recipe directions.
 Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
 Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
 Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
 Lay the other fillings down on top.
 Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
 As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
 Spread a tiny dab of water along the top seam to hold the roll together.
 Set aside and continue with other seaweed sheets.
 Cut each roll into 7-8 pieces.


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