Korean seaweed rice rolls (Kimbap)

Korean seaweed rice rolls (Kimbap) , By .

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INGREDIENTS:

• 3 cups short grain sushi rice
• 3 1/2 cups water
• 1 large piece dried sea kelp (aka; dishima or kombu)
• 1/3 cup rice vinegar
• 4 Tbsp white sugar
• 1 tsp salt
• 1 Tbsp sesame seeds, optional
• 1-2 carrots, sliced into 3/8" strips
• 3 eggs, beaten with pinch salt
• 1 pickled radish, sliced into long 3/8" strips
• 1 bunch spinach, blanched
• 1 sheet flat fish cake, cut into 3/8" strips
• 4 long imitation crab strips, cut into make 3 strips each
• 1 Tbsp soy sauce
• 1-2 tsp sugar
• salt
• 10 sheets dry roasted seaweed
• sesame oil for rubbing

INSTRUCTIONS:

• Rinse rice several times until you get the clear water. Drain and add given amount of water and sea kelp, let it soak for 30 minutes. Remove the sea kelp and cook the rice in a rice cooker.

• In a small mixing bowl whisk rice vinegar, sugar and salt until sugar and and salt dissolve completely.

• When the rice is ready, transfer into large wooden or glass bowl, add the vinegar mixture and toss thoroughly together with cutting motion. Do not smash the rice. Sprinkle sesame seeds if you like. Cover the rice with damp towel and set aside to cool.

• Meanwhile prepare the filling.

• . . .


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