Mixed kimbap

35分 · 3人分

The rice has to cool a little before rolling, or the seaweed goes soggy. A sharp knife is the difference between slices and rubble.

材料

• 500 g Cooked rice
• 5 sheets Seaweed sheets
• 100 g Carrot
• 1 piece Cucumber
• 3 pieces Eggs
• 100 g Crab sticks
• 100 g Pickled yellow radish
• 100 g Ham
• 2 tbsp Sesame oil
• 1 tsp Salt
• 1 tbsp Toasted sesame seeds

作り方

1. Season the rice with 1 tbsp sesame oil, the salt and the sesame seeds, then let it cool to just warm.
2. Julienne the carrot and stir-fry it with a little oil and salt for 2 minutes, then set aside.
3. Beat the eggs, cook them as a 5 mm sheet in the pan, cool it and cut into 1 cm strips.
4. Cut the cucumber, pickled radish and ham into long batons, and sear the ham for 1 minute.
5. Lay a seaweed sheet rough side up on a bamboo mat, spread the rice thinly over two thirds of it and leave the far edge bare.
6. Line the fillings up in a row across the lower third of the rice.
7. Roll it up firmly from the near edge, press the mat around it to shape, then brush the outside with sesame oil.
8. Wipe the knife with a damp cloth and cut 1.5 cm rounds, wiping again every few slices.

Mixed kimbap →