Korean Sushi Roll ~ KIMBAB

Kimbap is a popular snack in Korea but can also be an alternative as a whole meal. This dish is similar to the Japanese Sushi although it is very different in terms of the variation of fillings and dipping sauce

Japanese counter part has minimal ingredients in contrast to the limitless variation of fillings of Kimbap.

This is a perfect packed lunch!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 3

Ingredients

* *Imitation Crab Sticks, 3 sticks cut into halves
* *Egg (1 egg)
* *rice wine, 2 tbsp
* *Honey, 0.5 tbsp
* *Vinegar, 2 tbsp
* *Rice, long grain rice (Cooked), 1 cup
* *Mirin~ Rice Wine Vinegar, 2 tbsp
* *mango raw, 1 pc. or sweet pickled dill
or yellow pickled raddish
* *Cucumber, 1 pc.
* *[optional] Spam - Luncheon Meat, 2 oz or
1pc 0.5cm x 8cm slice , cut into sticks
[alternative] any choice of meat
ex. cooked ground beef, turkey ham etc.
* *Seaweed, laver, 3 sheets
* *non stick spray / 1 tsp Canola oil 

 

Directions

1.) Boil rice on rice cooker. (1cup water : 1 cup rice) Place the steaming tray of the cooker and place crab sticks to steam with the boiling rice. [It takes about 15 mins. to cook rice]

2.) Whisk egg + 2 tbsp Rice Wine + Honey (or sugar) then make a thin omelet covering the entire pan, coated with non stick spray or canola, over medium heat. When done slide to a plate. Set aside to cool.

3.) Wash cucumber thoroughly. cut out its tip. Divide in half. Spoon out the center (seeds etc.) and discard. Cut cucumbers into sticks about 1 cm thin with skin. The skin would give the crunchy texture of this meal. Set aside.

4.) Prepare the meat filling. See ingredient list for detail.

5.) Cut cooked egg into strips as well as the mangoes

6.) When rice has been cooked. Turn the cooker off. Set aside the crab sticks then open the cookers lid to let the rice cool a bit. Divide each crab sticks into half lengthwise.

7.) Mix "Mirin" Rine wine vinegar and vinegar over cooked rice and mix thoroughly but avoid mushing the cooked rice.

8.) Having a sushi mat would be convenient but not necessary. On a clean top or chopping board prepare your laver/Seaweed paper.

9.) On the lower end of the laver. add rice mixture covering about 1/3 of the laver.
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10.) Then add all the cut up ingredients on top of the rice. Arrange neatly for better presentation. ( 2 pcs. of halved crab sticks, 2-6 sticks of mangoes, 2-4 sticks of meat, 2-4 sticks of cucumber) The more you place, the larger the roll would be but be careful not to over do for the laver might not hold.

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----------------------------- roll from this end.

11.) Lift bottom and roll it over. Gently push evenly from laver to compact the rice and fillings together till fully rolled. Then do the remaining 2 lavers.

12.) It is optional to cut the kimbap into small rolls but would look great on your lunch box. Garnish them with remaining condiments / ingredients on its side to achieve a more pleasing bento box. :-D

TIP: When cutting your sushi, use a moistened sharp knife every time you slice. Or use a steak knife when the laver had become moistened to avoid a distorted shaped sushi.. It'll happen if pressure is applied when slicing them.

*** Great for sharing! to 3-4 friends.
*** One kimbap roll is good for 1 person.

SAUCE? Well, its optional but if you absolutely must...
Ingredient: Light soy sauce 1 tbsp.
Sesame Oil 1/4 tsp. Or a dash of it.

Yep that's all there is.. But wasabi and soy sauce works well with this dish as well.


ENJOY!



source : recipes.sparkpeople.com