Ingredients with Measurements:
- 4 cups cooked short-grain rice
- 4 sheets of roasted seaweed
- 1 can of Spam, sliced into thin strips
- 2 carrots, julienned
- 2 cucumbers, julienned
- 4 eggs, beaten
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Salt and pepper to taste
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, sugar, sesame oil, and a pinch of salt to make the seasoning sauce.
2. Heat the vegetable oil in a non-stick pan over medium heat. Pour the beaten eggs into the pan and cook until set. Flip the egg over and cook for another 30 seconds. Remove from heat and slice into thin strips.
3. Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of roasted seaweed on top of the plastic wrap.
4. Spread a thin layer of cooked rice over the seaweed, leaving a 1-inch border at the top.
5. Arrange the Spam, carrots, cucumbers, and egg strips in a line on top of the rice.
6. Using the bamboo mat, roll the seaweed tightly around the filling, pressing gently to make sure the roll is firm.
7. Remove the roll from the mat and wrap it tightly in the plastic wrap. Repeat with the remaining ingredients.
8. Let the rolls sit for 5-10 minutes to allow the rice to absorb the seasoning sauce.
9. Unwrap the rolls and slice them into bite-sized pieces.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 14g
Carbohydrates: 47g
Protein: 16g
Sodium: 1300mg
Substitutions for ingredients:
- Instead of Spam, you can use cooked chicken, beef, or tofu.
- You can substitute the carrots and cucumbers with any other vegetables of your choice.
Variations:
- Add avocado or cream cheese for a creamier texture.
- Use brown rice instead of white rice for a healthier option.
- Add kimchi or pickled radish for a spicy kick.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the rolls to prevent them from falling apart.
- You can make the rolls ahead of time and store them in the refrigerator for up to 24 hours.
Storage instructions:
Store the rolls in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
To reheat, wrap the rolls in damp paper towels and microwave for 30 seconds.
Presentation ideas:
Arrange the rolls on a platter and garnish with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds, sliced green onions
Pairings:
Serve with soy sauce and wasabi for dipping.
Suggested side dishes:
Miso soup, edamame, or seaweed salad.
Troubleshooting advice:
If the rolls are too loose, add more rice to the filling. If they are too tight, use less rice.
Food safety advice:
Make sure to use fresh ingredients and store the rolls properly in the refrigerator.
Food history:
Kimbap is a Korean dish that originated in the early 20th century. It is similar to sushi but uses different fillings and ingredients.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve as a snack or appetizer.
Related Categories
Cooking Method: N/A
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Region: Korean