This is my first time making Kimbap or any kind of sushi roll for that matter. It turned out okay – at least some sort of roll resembling a Kimbap produced itself as the end result (phew!)
I wasn’t very satisfied with the rice though, it was too mushy. All i did was follow the instructions on the packet of rice. Well, will use less water next time.
Okay, here’s how i made it. The ingredients below makes four rolls.
- Seaweed sheets (they also call it Nori lavers)
- 1 1/2 cups steamed short grained rice
- Tuna flakes in water (1 small can)
- 1 Carrot
- Alfalfa sprouts (you can use any other vege)
- 2 eggs
- Mustard or wasabi (optional, for that extra kick)
Mix everything in a bowl
- 1 tablespoon sesame seed oil
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon honey (or sugar)
- 4 pinches of salt (or to taste)
- Make egg rolls by beating one egg, and frying it in a pan with a little oil. Roll the egg when it’s about 70% cooked. Repeat with the next egg. Cut each egg roll into two.
- Cut carrot into 8 thin slices. Fry the slices in a pan with a little oil (you can keep the carrot slices raw too).
- Mix 3/4 of the seasoning into the cooled steamed rice.
- Place one seaweed sheet on the bamboo mat. Ensure that the shinny top part faces down.
- Quickly spread rice onto the sheet, leaving 10% of the top part empty. (Keep a bowl of cold water handy to clean hands after spreading the sticky rice)
- Lay your ingredients i.e. carrot slice (2), egg roll slice, tuna, alfalfa sprouts and mayonnaise onto the rice.
- With the help of the bamboo mat, roll the Kimbap. Make sure you press firmly to pack it all in.
- Brush some of the remaining seasoning on top of the Kimbap (optional).
- Use a sharp knife to cut the Kimbap into slices. Wipe the knife if it gets sticky and continue.
You can buy the bamboo mat at Jaya Jusco supermarket.
It only cost MYR4.50.
- Serve on a plate. Eat dipped in soy sauce.
Have you made Kimbap before? What’s your favourite ingredient to put in the Kimbap?
PS: If you are a pro at making Kimbap, do you have any tips on rolling it? Is there a special technique? How to make it nice and hard and professional like. Mine turned out a bit soft.
More K-popped! Kitchen:
Rooster makes Kimchi Jjigae