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
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 

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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